Heat oven to 425 degrees F. 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 ball on floured surface; knead 5 times.
Roll dough into rectangle, 14x11 inches. Place on cookie sheet. Spoon tuna mixture lengthwise down the center of dough and 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 butter; brush on dough.
Bake 15-20 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. 6 servings.
By Robin from Washington, IA
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