Turkey Bake with Cheese Swirls

1/3 cup chopped green bell pepper
1/3 cup chopped onion
3 tablespoons margarine
1/4 cup Bisquick
1 (10 3/4 ounce) can cream of mushroom soup
1 1/2 cups milk
1 1/2 cups chopped cooked turkey
1 cup frozen peas
2 cups Bisquick
1/2 cup cold water
3/4 cup shredded American cheese

Heat oven to 425 degrees F.

Cook pepper, onion and margarine in 2-quart saucepan until tender. Stir in 1/4 cup Bisquick. Add soup and milk. Stir and heat to boiling (over medium heat). Boil 1 minute. Stir in turkey and peas. Pour into greased 12 x 7 1/2 x 2-inch baking dish.

Mix 2 cups Bisquick with water until soft dough forms. Beat vigorously 20 strokes. Smooth into ball on flour-covered surface. Knead 5 times. Roll into 15 x 9-inch rectangle and sprinkle with cheese. Roll up and seal firmly. Cut into 12 slices. Place on mixture. Bake 20 to 25 minutes.

Serves 6 to 8.