3 tubes (11 ounces each) refrigerated French bread dough
1 large egg
1 tablespoon milk
1 package (8 ounces) thick-cut bacon, chopped
1/2 pound lean ground beef
1 package (8 ounces) Cream Cheese, cut into small cubes
1/4 cup mayonnaise
2 tablespoons Worcestershire sauce
1 tablespoon prepared mustard
1/2 teaspoon garlic powder
8 ounces Aged Cheddar cheese, shredded (2 cups)
Optional Toppings: shredded lettuce, chopped tomatoes and pickles
Thinly sliced Mozzarella cheese (about 1/2 cup)
1 Heat oven to 350°F. Line a 15 x 10-inch baking pan with parchment paper.
2 Unroll one tube bread dough into a rectangle on prepared pan. Place the remaining tubes of dough on top of the rectangle in a football shape. Cut ends at an angle if desired; secure ends with toothpicks. Trim excess dough from bottom rectangle with a paring knife. Pinch dough at seams for bread bowl.
3 Whisk egg and milk; brush over dough. Bake for 18-22 minutes or until bread is light golden brown.
4 Meanwhile, fry bacon in a large skillet over medium heat until crisp. Remove bacon with a slotted spoon to paper towels to drain, reserving 1 tablespoon drippings.
5 Cook ground beef in bacon drippings in the same pan over medium heat until meat is no longer pink; drain. Reduce heat to low.
6 Add the cream cheese, mayonnaise, Worcestershire sauce, mustard and garlic powder; stir until cheese is smooth. Remove from the heat. Stir in cheddar and half of the bacon.
7 Spoon dip into bread bowl. Bake for 15-20 minutes or until dip is bubbly. Cool slightly. Layer with the toppings as desired and remaining bacon. Cut mozzarella for laces; place on football.