2 cans tuna, drained
1/2 c. celery, chopped
1 can cream of mushroom soup
1 1/2 c. cheddar cheese
1/2 c. chopped green peppers
1/4 c. chopped onions
1/4 c. milk

Mix tuna, celery, pepper, onions and 1/2 can soup together well then set aside. Make dough.

DOUGH:

2 c. Bisquick
1/2 c. cold water

Mix. Beat vigorously 20 strokes then gently smooth out to 1/4" on greased cookie sheet. Spread tuna mixture on dough in center. Sprinkle with 1 cup cheese. Makes 2 1/2" cuts in dough. Bake at 425 degrees for 15 to 20 minutes or until golden brown. In saucepan, put remaining soup, cheese and milk. Heat, stirring occasionally. Serve over tuna twist.