Total Time
35mins
Prep 15 mins
Cook 20 mins

This is a simple and tasty recipe to prepare. As being a single working mom with two teenage kids, I find this meal to never leave any leftovers.

Ingredients Nutrition

Directions

  1. Heat oven to 425 degrees.
  2. Lightly grease cookie sheet.
  3. Mix tuna, olives, celery, green pepper, onion and 1/4 cup of the soup.
  4. Mix baking mix and 1/2 cup cold water until soft dough forms: beat vigorously 20 strokes.
  5. Gently smooth dough into ball on floured cloth-covered board.
  6. Knead 5 times.
  7. Roll dough into rectangle, 14 x 11"; place on cookie sheet.
  8. Spoon tuna mixture lengthwise down center of rectangle; sprinkle with 1 cup of the cheese.
  9. Make cuts, 2 1/2" long, at 1" intervals on 14" sides of rectangle.
  10. Fold strips over filling.
  11. Mix egg and 1 tbsp water; brush over dough.
  12. Bake until light brown- 15 to 20 minutes.
  13. Mix remaining soup, remaining 1/2 cup cheese and the milk over medium heat, stirring occasionally until hot.
  14. Serve over slices of twist.
Most Helpful

I worked for General Mills for over 35 years. I found this recipe in one of their Bisquick cookbooks years ago, and have making it ever since. My husband and I love it, and my Catholic Mother thought it was a great choice during the lentin season. In fact, we're having it for dinner tonight....Fall is here!!!!

5 5

I hated Mom's other Lenten recipes, but I loved this one. Thanks for posting it, Linda Lou! My husband liked it; he had no idea there were religious ramifications.

5 5

THANK YOU LINDA LOU 11! I have been looking for this recipe for years, since I lost it. Seems like I first found it on a bisquick box, but even the bisquick site didnt have it. I also had teenagers in the home when I first started making it and we all loved it. Thank you so much for submitting it. Patsy5