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Pull-Apart Spinach-Artichoke Football

Print Recipe
Prep Time 15 minutes
Total Time 1 hour 30 minutes
Servings: 6
Course: Appetizer
Ingredients Method

Ingredients
  

  • 6 slices of bacon finely chopped
  • 1 medium shallot finely chopped
  • 4 cloves of garlic finely chopped
  • 5 oz. baby spinach
  • 1 1/2 tsp. kosher salt divided
  • 1 cup shredded mozzarella cheese
  • 1/3 cup finely chopped artichoke hearts
  • 3 oz. cream cheese softened
  • 2 oz. crumbled feta cheese
  • 2 tbsp. heavy cream
  • 1 tsp. chopped fresh thyme
  • 1/2 tsp. finely grated lemon zest optional
  • 2 tubes Pillsbury Classic Pizza Crust 13.8 oz. each
  • 1 large egg
  • 1/2 cup plain Greek yogurt

Method
 

  1. Preheat your oven to 400°F and line a large baking sheet with parchment paper.
  2. In a skillet over medium-high heat, cook the bacon until crispy. Transfer the bacon to a plate, leaving the drippings in the skillet.
  3. In the same skillet over medium heat, cook the shallot and garlic until fragrant and translucent. Add the spinach and cook until wilted. Season with salt and let it cool.
  4. In a food processor, blend mozzarella, artichokes, cream cheese, feta, cream, thyme, and lemon zest until smooth. Transfer to a bowl. Puree the spinach mixture and add it to the cheese mixture along with the bacon.
  5. Roll out one pizza crust on the prepared baking sheet. Cut it into the shape of a football. Spread the spinach-artichoke mixture on top, leaving a border. Place the second crust on top and seal the edges.
  6. Cut 8 rectangular pieces on each side of the football and twist them.
  7. Beat the egg with water and brush it over the dough.
  8. Bake until golden brown, about 30-35 minutes. Let it cool.
  9. Use a piping bag to pipe yogurt to create football laces and edges. Enjoy your delicious snack!