1/4 c. onion (minced)
Sweet relish
1/2 c. green pepper
1 can cream of mushroom soup
1 egg
1 tbsp. water
2 c. Bisquick
1/2 c. cold water
1 1/2 c. (6 oz.) shredded Cheddar cheese
1/4 c. milk

Turn oven to 425 degrees, grease cookie sheet.

Mix tuna, relish, onion, green pepper and 1/4 cup soup. Mix Bisquick and 1/2 cup cold water until soft dough forms. Beat 20 strokes. Smooth into ball on floured board. Knead 5 times.

Roll into 14 x 11 inch rectangle on the cookie sheet. Spoon tuna mixture down it lengthwise, sprinkle with one cup cheese. Make cuts 2 1/2 inches long on the 14 inch sides at 1 inch intervals.

Fold strips over the filling. Mix egg and 1 tablespoon water and brush over top. Bake until light brown, 15 to 20 minutes. Mix remaining soup and 1/2 cup cheese and the milk over medium heat, stirring until hot.