2 (6 1/2 oz. each) cans tuna, drained
1 (2 1/4 oz.) can sliced ripe olives
1/2 c. chopped celery
1/2 c. chopped green pepper
1/4 c. chopped onion
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
1/4 c. milk
1 egg
1 tbsp. water

Heat oven to 425 degrees. Lightly grease cookie sheet. Mix tuna, olives, celery, green pepper, and onion and 1/4 cup of soup.

Mix baking mix and cold water until soft dough forms. Gently smooth dough into ball on floured cloth covered board. 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 the cheese.

Fold sides and ends over mixture. Mix egg and 1 tablespoons of water; brush over dough. Bake until light brown, 15-20 minutes. Mix remaining soup, remaining 1/4 cup of cheese and milk over medium heat, until hot. Serve over slices of twist. 6 servings.