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Yields:
4 - 6 serving(s)
Prep Time:
15 mins
Total Time:
1 hr 30 mins
Cal/Serv:
1013
Hopefully your game day spread is ready for all those hungry football fans knocking down your door with cases of beer in hand. But you need to be sure to include this gem of a snack. Who doesn’t want a cheesy spinach-artichoke dip encased in pizza dough? Also shaped like a football?! Surround that by French dip sliders, mac and cheese pizza bites (hello, yes!), and football-shaped brownies—even if your team loses, you’ll have a winning spread to brag about.
Dip variations:
Spinach artichoke is a classic combination, of course, but you can omit the artichokes and stick to the greens. Amp it up with kale or collards too. You can also replace the regular bacon with turkey bacon.
Storage:
This is best served right away, but you can wrap up the football and refrigerate for up to 3 days.
Made this recipe? Let us know in the comments below!
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Ingredients
- 6
slices bacon, finely chopped
- 1
medium shallot, finely chopped
- 4
cloves garlic, finely chopped
- 5 oz.
baby spinach
- 1 1/2 tsp.
kosher salt, divided
- 1 cup
shredded mozzarella
- 1/3 cup
finely chopped artichoke hearts
- 3 oz.
cream cheese, softened
- 2 oz.
crumbled feta
- 2 Tbsp.
heavy cream
- 1 tsp.
chopped fresh thyme
- 1/2 tsp.
finely grated lemon zest (optional)
- 2
(13.8-oz.) tubes Pillsbury Classic Pizza Crust
- 1
large egg
- 1/2 cup
plain Greek yogurt
Directions
- Step 1Arrange a rack in center of oven; preheat to 400°. Line a large baking sheet with parchment.
- Step 2In a medium skillet over medium-high heat, cook bacon, stirring occasionally, until crispy and fat renders, 5 to 7 minutes. Using a slotted spoon, transfer bacon to a plate, leaving drippings behind.
- Step 3In same skillet over medium heat, cook shallot and garlic, stirring occasionally, until fragrant and translucent, about 2 minutes. Add spinach and cook, stirring, until wilted, about 3 minutes; season with 1 teaspoon salt. Let cool.
- Step 4Meanwhile, in a small food processor, puree mozzarella, artichokes, cream cheese, feta, cream, thyme, lemon zest (if using), and remaining 1/2 teaspoon salt until smooth. Transfer to a medium bowl. In food processor, puree spinach mixture until almost smooth. Add to bowl with cheese mixture, then add bacon and stir to combine.
- Step 5Roll out 1 crust on prepared pan. Using a paring knife, cut dough into the shape of a football, about 14"-by-10". Spread spinach-artichoke mixture on top, leaving an 1/8" to 1/4" border. Place second crust on top. Trim edges into shape of bottom crust and pinch edges together.
- Step 6Using a pizza cutter or paring knife, cut 8 rectangular pieces on each side of football and twist.
- Step 7In a small bowl, beat egg with a splash of water until blended. Brush dough with egg wash.
- Step 8Bake football until golden brown, 30 to 35 minutes. Let cool completely.
- Step 9Using a piping bag fitted with a small round tip, pipe a strip of yogurt down center of football. Pipe 8 stitches across top of main strip. Pipe yogurt in a U-shape on narrower outer edges of football.
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