Tuna-Cheese Twist

Heat the oven to 425°.

Lightly grease the cookie sheet.

Mix tuna, olives, celery, green pepper, onion and 1/4 cup of the soup. Mix baking mix 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 the tuna mixture lengthwise down the center of the rectangle; sprinkle with 1 cup of the cheese.

Make cuts 2 1/2 inches long at 1-inch intervals on the sides of the rectangle.

Fold the strips over the filling.

Mix egg with 1 tablespoon of water; brush over the dough.

Bake until light brown, 15 to 20 minutes.

Mix the remaining soup and 1/2 cup cheese and the milk over medium heat, stirring occasionally until hot. Serve over slices of twist.

Serves 6.