2 cans (6 1/2 oz.) tuna, drained
1/2 c. sliced ripe olives
1/2 c. chopped celery
1/2 c. chopped green pepper
1/2 c. chopped onion
1 can cream of mushroom soup
2 c. Bisquick baking mix
1/2 c. cold water
1 1/2 c. shredded cheddar cheese (about 6 oz.)
1 egg
1 tbsp. water
1/4 c. milk

Heat oven to 425 degrees. Lightly grease cookie sheet. Mix tuna, olives, celery, green pepper, onion and 1/4 cup of the soup. Mix baking mix and 1/2 cup cold water until soft dough forms, beat vigorously 20 strokes. Gently smooth dough into ball on floured cloth covered board. Knead 5 times. Roll dough into rectangle, 14 x 11 inches; place on cookie sheet. Spoon tuna mixture lengthwise down center of rectangle; sprinkle with 1 cup of cheese. Make cuts 1 1/2 inches long, at 1 inch intervals on 14 inch sides of rectangle. Fold strips over filling. Mix egg and tablespoon water; brush over dough. Bake until light brown, 15 to 20 minutes.

Mix remaining soup, remaining 1/2 cup cheese and the milk over medium heat, stirring occasionally, until hot. Serve over slices of twist. 6 servings.