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Ingredientes
- 2 (6 1/2 ounce.) cans tuna, liquid removed or possibly salmon, trout, any kind of fish
- 1 (2 1/2 ounce.) can sliced ripe olives, liquid removed
- 1/2 c. minced celery
- 1/4 c. minced onion
- 1/2 c. minced green pepper
- 1 (10 3/4 ounce.) can condensed cream of mushroom soup
- 2 c. Bisquick baking mix
- 1/2 c. cool water
- 1 1/2 c. shredded cheddar cheese, about 6 ounce.
- 1/4 c. lowfat milk
- 1 tbsp. water
- 1 egg
Direcciones
- Heat oven to 425 degrees. Lightly grease cookie sheet. Mix tuna, olives, celery, green pepper, onion and 1/4 c. of the soup. Mix baking mix and 1/2 c. cool water till soft dough forms; beat vigorously 20 strokes. Gently smooth dough into ball on flour cloth covered board. Knead 5 times. Roll dough into rectangle 14"x11". Place on cookie sheet. Spoon tuna mix lengthwise down center of rectangle. Sprinkle with 1 c. of the cheese. Makes cuts, 2 1/2" long, at 1" intervals on 14" sides of rectangle. Fold strips over filling. Mix egg and 1 Tbsp. water; brush over dough.
- Bake till light brown, 15 to 20 min. Mix remaining 1/2 c. cheese and the lowfat milk over medium heat, stirring occasionally, till warm. Serve over slices of twist.
- You also could make individual servings. Cut dough in 6" squares, continue as above.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 147g | |
| Recipe makes 10 servings | |
| Calories 306 | |
| Calories from Fat 166 | 54% |
| Total Fat 18.66g | 23% |
| Saturated Fat 6.14g | 25% |
| Trans Fat 0.0g | |
| Cholesterol 47mg | 16% |
| Sodium 730mg | 30% |
| Potassium 192mg | 5% |
| Total Carbs 18.69g | 5% |
| Dietary Fiber 0.7g | 2% |
| Sugars 4.09g | 3% |
| Protein 15.57g | 25% |
