Cheesy Football Recipes

SUNNY'S CHEESE AND CHARCUTERIE FOOTBALL

Steps:

• Position an oven rack in the center of the oven and preheat to 350 degrees F. Line a baking sheet with parchment paper.
• Unroll one tube of dough and shape into a rectangle. Cut it into an oval shape using as much of the sheet as possible, tapering the long edges to a point to resemble the shape of a football; reserve the dough scraps. Unroll, shape and cut the other tube of the dough to make the same shape; this second piece is your base.
• Place the base piece of dough on the prepared baking sheet. Add the fillings evenly to the center of the base, leaving a 1-inch border for crimping later. Starting at the base and in order add: half of the Brie slices, all of the soppressata, the jam in dollops, the pecans, cranberries and the rest of the Brie. Cover the fillings with the other piece of dough and press to form into a mound to resemble half of a football. Crimp the top to the base, tucking the dough under to seal.
• Use the extra dough scraps to make 1 strip half the length of the football and 4 to 6 thinner 1-inch-long strips. Arrange the longest strip in the center along the length of the football and place the smaller strips centered and perpendicular to the first strip to mimic the look of a football. Lightly brush the dough all over with the milk. Bake until the football is golden brown, 20 to 24 minutes. Let rest for 5 minutes.
• In a small pot, heat the honey and lemon juice. Drizzle over the football, slice and serve with crackers and fruit.

CHEESY FOOTBALL

Steps:

• beat cream cheese, cheddar cheese, parmesan cheese and mayonnaise on medium speed with electric mixer until well blended. Add green onions and black pepper, mix well.
• Cover, refrigerate several hours or overnight.
• Form into football shape, cover with bacon bits.
• Place pimento on top to form the lacing of football.
• Serve with ritz crackers or whatever cracker u want.
• Makes a 2 cup football.

SPICY CHEDDAR CHEESE FOOTBALL

Steps:

• Combine the cream cheese, Cheddar, romano, sour cream, hot sauce and Worcestershire in a bowl. Using a handheld mixer, whip until combined. Adjust the seasoning with salt and pepper if necessary.
• Plop the cheese mixture onto a parchment-lined baking sheet and cover in plastic wrap. Using your hands, mold the cheese into a football shape. Remove the plastic, cover evenly with the nuts and cranberries and, using Sriracha, draw football laces on top. Set in the fridge for at least 30 minutes to firm up.
• Serve with chips, veggies or hunks of crusty French bread.

SUNDAY FOOTBALL CHEESE DIP AND CHIPS

Steps:

• Heat a large pot over medium-high heat. Cook and stir beef in the pot until browned and crumbly, 5 to 7 minutes; drain and discard grease.
• Stir cheese, kidney beans, tomato sauce, tomatoes, green chilies, red onion, and cayenne pepper with the beef. Reduce heat to low. Cook and stir beef mixture until the cheese is melted completely, about 10 minutes.

BACON-COVERED CHEESY FOOTBALL

Steps:

• Beat first 4 ingredients with mixer until blended.
• Add onions and pepper; mix well. Refrigerate several hours.
• Form into football shape on serving plate; coat with bacon bits. Add pimento strips for the lacing. Serve with crackers.

CHEESY FOOTBALL CRACKERS

Steps:

• Cut each cheese slice into football shape with sharp knife; place 1 cheese slice on each cracker. Place cheese trimmings in resealable plastic bag and store in refrigerator for snacking or another use.
• Cut peppers into small pieces. Arrange on top of cheese to resemble the laces and seams of a football.