2 (6 1/2 oz.) cans tuna, drained or salmon, trout, any kind of fish
1 (2 1/2 oz.) can sliced ripe olives, drained
1/2 c. chopped celery
1/4 c. chopped onion
1/2 c. chopped green pepper
1 (10 3/4 oz.) can condensed cream of mushroom soup
2 c. Bisquick baking mix
1/2 c. cold water
1 1/2 c. shredded cheddar cheese, about 6 oz.
1/4 c. milk
1 tbsp. water
1 egg

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 flour cloth covered board. Knead 5 times. Roll dough into rectangle 14"x11". Place on cookie sheet. Spoon tuna mixture lengthwise down center of rectangle. Sprinkle with 1 cup of the cheese. Makes cuts, 2 1/2" long, at 1" intervals on 14" sides of rectangle. Fold strips over filling. Mix egg and 1 tablespoon water; brush over dough.

Bake until light brown, 15 to 20 minutes. Mix remaining 1/2 cup cheese and the milk over medium heat, stirring occasionally, until hot. Serve over slices of twist.

You also could make individual servings. Cut dough in 6" squares, continue as above.