Tuna Cheese Twist


  • 2 cans tuna (water-packed)
  • 1/2 cup chopped celery
  • 1/2 cup chopped green pepper
  • 1/4 cup chopped onion
  • 1 can cream of mushroom soup
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  • 2 cup Bisquick
  • 1/2 cup cold water
  • 1 1/2 cup shredded cheddar cheese
  • 1/4 cup milk
  • 1 Tbsp. water


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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