✨T I M E S T A M P S

1:42 Football Shaped Garlic & Cheese Pull-out Bread
7:47 Mini Football Potato Skins
14:04 Football Spinach Dip Bread Bowl


✨I N G R E D I E N T & G R O C E R Y L I S T

Garlic & Cheese Pull- Out Bread
+ 2 packages of Pilsbury Biscuit Grands Dough-
+ Fresh Italian Parsley
+ Freshly Grated Parmesan
+ 4-5 Fresh Garlic cloves
+ 4 tbs. of Unsalted Butter or olive oil
+ Gruyere cheese or Fontina cheese (to stuff your bread rolls)
+ parchment paper

Potato Skins
+ Russet Potatoes
+ Sharp Cheddar Cheese
+ Sliced Bacon
+ Sour Cream
+ Green Onions
+Unsalted Butter
+ Salt & Pepper

Spinach Dip Bread Bowl
+ 1 Large Loaf of Bread (The bigger the loaf the most dip you’ll need)
+ Large Tub of Pre-made Spinach Dip
+ 1 Red Pepper
+ Crackers for Serving


D I R E C T I O N S

Garlic & Cheese Pull- Out Bread
1. Make Garlic Sauce: Grate 4-5 cloves of garlic into a small sauce pan, place on medium heat and add butter. Once butter is melted, let the mixture cook for about 1-2 minutes, turn off the heat and add chopped parsley. Set aside.
2. Line a pan with parchment paper.
3. Use scissors to cut out a football template to create the shape of a football with your dough later. See video for details on this.
4. Cut 3/4” to 1” cubes of your Gruyere cheese to stuff your Dough with.
5. Grab a slice of your biscuit gran dough, cut it in half to make two biscuits out of your dough. Take one half and stretch it out a little with your hand. Stuff a cheese cube in the center of the dough and put together the corners to close the roll completely.
6. Place on parchment paper and begin to form the football shape with your dough. Continue “Step 5” until you have formed the rest of your football.
7. Brush some of your sauce on top of all of your rolls, top with parmesan cheese and place in the oven at 350 degrees F.
8. When the tops of the rolls are slightly gold, remove form the oven, smother is the rest of the garlic sauce while the rolls are still hot.
9. Cut thin rectangles out of the leftover gruyere cheese to form the laces of the football and enjoy!

Potato Skins
1. Preheat oven to 400 degrees F.
2. Line two baking sheets with parchment paper. (1 for the bacon and 1 for the potatoes)
3. On the first baking sheet, poke hols in your rusty potatoes, drizzle olive oil on them and massage them until all the sides are fully covered, and season both sides with salt and pepper.
4. On the second baking sheet, lay up your sliced bacon and place both baking sheets into the oven.
5. While these are in the oven you can slice your green onions and set aside.
6. At about 15 minutes, bacon should b e crispy and ready to remove from the oven, and set aside to cool down and leave the potatoes in the oven. Once cool, chop bacon into bits & set aside.
7. Once you can stick a fork in and out of your potatoes easily (about 45 minutes), they are ready, and set aside until they are cool enough to touch.
8. Cut potatoes sin half. Using a small spoon, scoop out the inside of the potato, leaving a 1/4 shell of potato. Brush the inside of each potato with melted butter and place potatoes face down on the baking sheet. Bake for another 15 minutes or until crispy.
9. Remove from the oven, fill potatoe with cheddar cheese and bacon bits. Place back in the oven to melt the cheese for about 5 minutes.
10. Remove from the oven, create laces on top of each potato with your sour cream, top with green onions and enjoy!

Spinach Dip Bread Bowl
1. Measure your bread loaf to them measure what size you would like to cut your football. ( I did a 7” football)
2. Measure and cur a sheet of parchment paper to the size that you would like your football to be. Fold parchment it in half and draw half of the football with the open side of the football being on the side that is folded. Cut out the shape you just drew and unfold the sheet and you should be left with a football template.
3. Place you football template in the center of the loaf and use two toothpicks to keep the template in place.
4. Cut your football using a serrated knife and remove the inside of the loaf and fill it with your spinach dip of choice.
5. Cut thin rectangles out the red pepper to form the laces of the football. Serve with cracker or mini toasts and enjoy!


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