2 (6 1/2 oz.) cans tuna, drained
1 (2 1/4 oz.) can sliced ripe olives, drained
1/2 c. celery, chopped
1/2 c. green pepper, chopped
1/4 c. onion, chopped
1 (10 3/4 oz.) can cream of mushroom soup
2 c. Bisquick
1/2 c. cold water
1 1/2 c. Cheddar cheese, shredded (6 oz.)
1/4 c. milk
1 egg
1 tbsp. water

Heat oven to 425 degrees. Lightly grease cookie sheet. Mix tuna, olives, celery, green pepper, onion and 1/4 cup soup. Set aside. Mix Bisquick 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 cheese. Make cuts 2 1/2 inches long at 1 inch intervals on 14 inch sides of rectangle. Fold sides over filling. Mix egg and 1 tablespoon water, brush over dough. Bake until brown, 15 to 20 minutes. Mix remaining soup, remaining 1/4 cup cheese and milk over medium heat, stirring occasionally until hot. Serve over slices of twist.