2 cans tuna (water packed)
1/2 c. chopped celery
1/2 c. chopped green pepper
1/4 c. chopped onion
1/2 c. cold water
1 1/2 c. shredded Cheddar cheese
1/4 c. milk
1 tbsp. milk
1 can cream of mushroom soup
2 c. Bisquick

Heat oven to 425 degrees. Lightly grease cookie sheet. Mix tuna (drained), celery, green pepper, onion, 1/4 cup soup, salt and pepper to taste. Set aside. Mix Bisquick and 1/2 cup cold water until soft dough forms; beat 20 strokes. Gently smooth dough into balls on floured surface - knead 5 times. Roll dough into a rectangle 14 x 11 inches in size. Place on cookie sheet. Spoon tuna mixture lengthwise down center of dough, sprinkle with 1 cup cheese. Make cuts 2 1/2 inches long at 1 inch intervals on 14 inch side of rectangle.

Twist strips over filling. Mix egg and 1 tablespoon water and brush on dough. Bake 15 to 20 minutes until light brown. Mix remaining soup, 1/2 cup cheese and 1/4 cup milk over medium heat, stirring occasionally, until hot. Serve over tuna twist. Makes 6 servings.