Pull-Apart Spinach-Artichoke Football Recipe

Introduction

This Pull-Apart Spinach-Artichoke Football is a fun and flavorful twist on the classic spinach-artichoke dip, baked inside a golden, pizza-crust football shape. Perfect for game day or any gathering, it’s easy to share and full of cheesy, savory goodness.

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

Instructions

1. Step 1: Arrange a rack in the center of the oven and preheat to 400°F. Line a large baking sheet with parchment paper.
2. Step 2: In a medium skillet over medium-high heat, cook the bacon, stirring occasionally, until crispy and fat is rendered, about 5 to 7 minutes. Use a slotted spoon to transfer bacon to a plate, leaving drippings in the pan.
3. Step 3: In the 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. Remove from heat and let cool.
4. Step 4: Meanwhile, in a small food processor, puree mozzarella, artichokes, cream cheese, feta, heavy cream, thyme, lemon zest (if using), and the remaining 1/2 teaspoon salt until smooth. Transfer to a medium bowl. In the food processor, puree the cooled spinach mixture until nearly smooth, then add it to the cheese mixture along with the cooked bacon. Stir to combine.
5. Step 5: Roll out one pizza crust on the prepared baking sheet. Using a paring knife, cut the dough into a football shape about 14 inches by 10 inches. Spread the spinach-artichoke mixture over the crust, leaving a 1/8 to 1/4-inch border around the edges. Place the second crust on top, trim to match the bottom crust shape, and pinch edges to seal.
6. Step 6: Using a pizza cutter or paring knife, cut 8 rectangular strips on each side of the football, then twist each strip.
7. Step 7: In a small bowl, beat the egg with a splash of water until blended. Brush the dough with the egg wash to give it a golden finish.
8. Step 8: Bake the football until golden brown, about 30 to 35 minutes. Remove from oven and let cool completely.
9. Step 9: Using a piping bag fitted with a small round tip, pipe a strip of Greek yogurt down the center of the football. Pipe 8 “stitches” across the top of the main strip, then pipe yogurt in a U-shape on the narrower outer edges to resemble football laces.

Tips & Variations

• For a vegetarian version, omit the bacon and add extra artichoke hearts or sautéed mushrooms for more texture.
• Use fresh spinach instead of baby spinach if preferred, just cook it down until wilted before adding.
• Swap the feta for goat cheese for a creamier tangy flavor.
• You can prepare the filling in advance and refrigerate it for up to a day before assembling.
• Make sure to cool the spinach mixture before blending with cheese to avoid melting the cheeses prematurely.

Storage

Store any leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently in a 350°F oven until warmed through to maintain crispness. Yogurt decoration can be added fresh to keep it looking its best.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use homemade pizza dough instead of store-bought crust?

Yes, homemade dough works great as long as it is rolled out evenly and fits the football shape. Adjust baking time as needed depending on dough thickness.

What can I substitute for Greek yogurt for the “laces” decoration?

You can use sour cream or a cream cheese icing thinned with a little milk for a similar effect and tangy flavor if you prefer.

Pull-Apart Spinach-Artichoke Football Recipe

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4.8 from 140 reviews

This Pull-Apart Spinach-Artichoke Football is a fun and delicious appetizer perfect for game day or any gathering. Featuring a cheesy spinach and artichoke filling combined with crispy bacon, wrapped in a golden, flaky pizza crust shaped like a football. Finished with a creamy Greek yogurt ‘stitch’ design, it’s both visually appealing and packed with flavor.

• Author: Maya
• Prep Time: 20 minutes
• Cook Time: 35 minutes
• Total Time: 55 minutes
• Yield: 8–10 servings 1x
• Category: Appetizer
• Method: Baking
• Cuisine: American

Ingredients

Scale 1x2x3x

Filling

• 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)

Dough

• 2 (13.8-oz.) tubes Pillsbury Classic Pizza Crust

Topping

• 1 large egg
• Splash of water
• 1/2 cup plain Greek yogurt

Instructions

1. Prepare oven and baking sheet: Arrange a rack in the center of the oven and preheat to 400°F (204°C). Line a large baking sheet with parchment paper.
2. Cook bacon: In a medium skillet over medium-high heat, cook the finely chopped bacon, stirring occasionally, until crispy and most of the fat has rendered out, about 5 to 7 minutes. Use a slotted spoon to transfer the bacon to a plate and set aside, leaving the drippings in the skillet.
3. Sauté shallots, garlic, and spinach: In the same skillet over medium heat, add the finely chopped shallot and garlic. Cook, stirring occasionally, until fragrant and translucent, about 2 minutes. Add the baby spinach and cook, stirring frequently, until wilted, about 3 minutes. Season with 1 teaspoon of kosher salt. Remove from heat and let the mixture cool.
4. Make the filling: In a small food processor, combine shredded mozzarella, chopped artichoke hearts, softened cream cheese, crumbled feta, heavy cream, chopped fresh thyme, lemon zest (if using), and the remaining 1/2 teaspoon kosher salt. Puree until smooth. In the same processor, puree the cooled spinach mixture until almost smooth and then add it to the cheese mixture bowl. Stir in the cooked bacon until everything is well combined.
5. Shape and fill the dough: Roll out one of the pizza dough crusts on the prepared baking sheet. Using a paring knife, carefully cut the dough into a football shape, approximately 14 inches by 10 inches. Spread the spinach-artichoke filling evenly over the dough, leaving a border of about 1/8 to 1/4 inch around the edges. Place the second crust on top, trim the edges to match the bottom crust, and pinch the edges together securely.
6. Cut and twist the dough: Using a pizza cutter or paring knife, cut 8 rectangular strips on each side of the football shape along the edge. Twist each strip carefully to create the pull-apart effect.
7. Apply egg wash: In a small bowl, beat the large egg with a splash of water. Brush the entire dough surface with this egg wash to give it a golden finish.
8. Bake: Bake the football in the preheated oven for 30 to 35 minutes, or until the crust is golden brown and cooked through. Remove from the oven and let it cool completely on the baking sheet.
9. Decorate with yogurt: Fill a piping bag fitted with a small round tip with the plain Greek yogurt. Pipe a thick, straight stripe down the center of the football to resemble the laces’ stitching area, then pipe 8 small stitches across the top of this main strip. Finally, pipe a U-shape on both narrower outer edges of the football to complete the decoration.

Notes

• This appetizer can be made a few hours ahead and stored in the refrigerator; reheat gently before serving.
• For a vegetarian version, omit the bacon or substitute with plant-based bacon alternatives.
• Fresh lemon zest is optional but adds a nice brightness to the filling.
• If you don’t have a food processor, finely chopping and mixing the filling ingredients by hand will also work.
• Greek yogurt adds a tangy and creamy finish; if preferred, sour cream can be substituted.

Keywords: spinach artichoke dip, pull-apart bread, football appetizer, game day recipe, cheesy appetizer, bacon spinach artichoke