TUNA CHEESE TWIST
Joan
ingredients
- FILLING:
- 1 can (6.5 oz.) tuna
- sliced green olives (to taste)
- 1/4 cup chopped celery
- 1/4 cup chopped green pepper
- 1/4 cup chopped onion
- 1 can condensed cream of mushroom soup
- CRUST:
- 2 cups Bisquick
- 1/2 cup cold water
- 1 egg, beaten
- 1 T. water
- SAUCE:
- 1 1/2 cups shredded cheddar cheese
- 1/4 cup milk
directions
- 1
Heat oven to 425°. Grease cookie sheet.
- 2
Mix olives, tuna, celery, green pepper, onion and 1/4 cup of the soup in a small bowl.
- 3
In another bowl, mix baking mix and 1/2 cup cold water until soft dough forms; beat vigorously 20 strokes.
- 4
Smooth dough into ball on floured surface. Knead 5 times. Roll dough into a rectangle, using hands or sturdy, small glass, on the cookie sheet.
- 1
Spoon tuna mixture lengthwise down the center of dough. Sprinkle with 1 cup of the cheese. Make cuts, 2 1/2 inches long, at 1 inch intervals on long sides of rectangle. Fold strips over filling, alternating sides.
- 2
Mix egg and water; brush over dough.
- 3
Bake until light brown, 15-20 minutes.
- 4
Mix remaining soup, cheese and 1/4 cup milk in a small pan. Heat over medium heat, stirring occasionally, until hot.
- 5
Cut tuna twist into slices and serve with the cheese sauce poured over each individual slice.
notes
This is also good without the celery, green pepper or onion.
Source: Joan
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