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1 (6-ounce) can tuna in water, drained
1/2 cup shredded cheddar cheese (2 ounces)
1 small tomato, chopped (1/2 cup)
1 small onion, chopped (1/4 cup)
1/4 cup chopped celery
3 cups Original Bisquick®
1/2 cup water
2 tablespoons vegetable oil
2 tablespoons milk
Cheddar cheese sauce (below)
Cheddar Cheese Sauce:
2 tablespoons margarine or butter
2 tablespoons Original Bisquick®
1/4 teaspoon salt
1/8 teaspoon pepper
1 cup milk
3/4 cup shredded sharp cheddar cheese (3 ounces)
1/4 teaspoon ground mustard
1/8 teaspoon red pepper sauce
1. Heat oven to 450°. Mix tuna, cheese, tomato, onion and celery; set aside.
2. Stir Bisquick, water and oil until dough forms. Place dough on surface sprinkled with Bisquick; roll in Bisquick to coat. Shape into a ball; knead about 10 times or until smooth. Roll or pat dough into 12-inch circle. Place circle on ungreased cookie sheet. Top half of circle with tuna mixture to within 1 inch of edge. Fold dough over filling; press edge with fork to seal. Brush with milk.
3. Bake 15 to 20 minutes or until golden brown. Immediately remove from cookie sheet to wire rack; cool 5 minutes. Make Cheddar Cheese Sauce. Cut calzone into 5 wedges. Serve with sauce.
Cheddar Cheese Sauce
2 tablespoons margarine or butter
2 tablespoons Original Bisquick
1/4 teaspoon salt
1/8 teaspoon pepper
1 cup milk
3/4 cup shredded sharp Cheddar cheese (3 ounces)
1/4 teaspoon ground mustard
1/8 teaspoon red pepper sauce
Melt margarine in 1-quart saucepan over low heat. Stir in Bisquick, salt and pepper. Cook over low heat, stirring constantly, until mixture is smooth and bubbly. Stir in milk. Heat to boiling, stirring constantly. Boil and stir 1 minute; reduce heat. Stir in cheese, mustard and pepper sauce. Cook until cheese is melted.
From "Betty Crocker's Bisquick Cookbook." Text Copyright 2000 General Mills, Inc. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.
