For Your Recipe Box

football Spinach dip Breadsticks

10 oz Frozen Chopped Spinach thawed and squeezed dry

6 oz Cream Cheese softened

1-2 cloves Garlic minced

1/2 teaspoon Salt

1/2 teaspoon Onion Powder

1/4 teaspoon Pepper

1/4 teaspoon Chili Powder

1 teaspoon Italian Powder

1/2 cup Grated Parmesan Cheese

1 cup Grated Mozzarella Cheese divided

1 tube Refrigerated Thin Crust Pizza Crust

2 tablespoons Butter melted

Sour cream in squeeze container

1. Preheat oven to 400 degrees.

2. In a bowl, beat together the spinach and cream cheese. Add garlic, salt, onion powder, pepper, chili powder, Italian seasoning and beat to combine. Add Parmesan cheese and 1/2 cup mozzarella cheese and beat to combine. Set aside

3. Unroll dough from the top of a piece of parchment paper or a cookie sheet liner that has been well floured (don’t use wax paper – it will stick!). Fold down the two top corners, and then use a rolling pin to gently roll out the dough large enough to cut 2 football shaped pieces from. It should be approximately 11 inches tall and 18 inches wide across the bottom. Remember to handle and roll the dough as gently as possible, sprinkling it with flour as needed.

4. Once the dough is rolled out, cut two football shapes and discard the excess dough.

5. Gently spread the spinach dip on one of the football shaped pieces of dough, spreading all the way to the edges. Sprinkle with 1/2 cup mozzarella cheese. Then fold over the parchment paper to lay the other piece of dough on top.

6. Use a pizza cutter to slice from the center to the edges 11 times to create “breadsticks”. Don’t slice all the way across the football; slicing from the center out leaves a small section in the middle connected. Finally, pick up each breadstick and twist it.

7. Bake football for about 22 minutes until quite golden brown on top. Brush melted butter on top of baked breadsticks.

8. Squeeze sour cream to make football accents.

9. Serve warm.