2 cans (6 1/2 oz.) tuna
1/2 c. sliced ripe olives
1/2 c. chopped celery
1/2 c. chopped green pepper
1/4 c. chopped onions
1/4 c. thin sliced carrots
1 can cream of mushroom soup
2 c. Bisquick or Jiffy
1/2 c. cold water
1 1/2 c. shredded cheddar cheese
1 egg
1 tsp. water
1/4 c. milk

Mix tuna, olives, celery, green pepper, onions, carrots, and 1/4 cup soup. Mix Bisquick or Jiffy and 1/2 cup water. Beat 20 strokes. Make dough into ball, put on floured table. Knead 5 times. Roll into rectangle about 14 x 11 inch. Put on greased cookie sheet. Spoon tuna mixture into center, lengthwise. Sprinkle 1 cup of cheese on top. Make cuts in dough at 1 inch intervals. Fold over dough, criss cross, dough sections. Mix egg and 1 teaspoon water. Brush on dough. Bake at 425 degrees for 15 to 20 minutes. Mix remaining soup, 1/2 cup cheese, and milk over medium heat. Spoon over twist before serving. Makes 6 servings.