Here's How To Make A Football-Shaped Bread Bowl Filled With Queso
A super bowl of queso. Get the full football party menu here.
Here's what you'll need to make the queso-filled bread super bowl:
1. To make the bread super bowl, roll out both cans of dough. Put one on a large baking sheet lined with parchment, and the other on a cutting board.
2. Cut the piece of dough on the cutting board lengthwise into three equal strips. Roll two of the strips into long cylinders lengthwise.
3. Lay the cylinders on the dough on the baking sheet. Arrange the cylinders into the outline of a football, ends pinched together.
4. Wrap the bottom layer of dough around the two cylinders to form a football-shaped bowl, tucking any extra dough inside the bowl.
5. Cut the remaining piece of dough lengthwise into three strips.
6. Lay two strips across each side of the football, about two inches from each end, tucking the ends underneath. Cut the remaining strip into one long piece and four smaller pieces and make "laces," as shown below.
7. Bake in a 425°F oven until puffed and golden brown: The laces will be done after about 10 minutes so take them out first. The bowl will be done in 15 to 18 minutes. Meanwhile, make the queso.
8. To make the queso, bring the beer to a simmer in a medium saucepan over medium heat.
9. Add the cream cheese (cut into 1-inch cubes) and whisk until it's melted.
10. Add the cheddar cheese and keep whisking until it's melted.
11. Add the scallions and whisk just to mix them in.
12. Pour the queso into the football bread bowl, and place the "laces" on top. Serve with pretzels, chips, or whatever you want to dip with!
Beer Queso in a Bread Super Bowl
Serves 8 to 10
Recipe by Christine Byrne
INGREDIENTS
2 (13.8-ounce) cans refrigerated pizza dough (or roughly 28 ounces of any pizza dough)
8 ounces lager beer
1 (8-ounce) package cream cheese, cut into rough 1-inch cubes
12 ounces shredded cheddar cheese
3 scallions, thinly sliced
Tortilla chips, pretzels, potato chips, crackers, or bread, for dipping
PREPARATION
For the bread bowl:
Preheat the oven to 425°F and line a large rimmed baking sheet with parchment.
Roll one can of dough out in the center of the prepared baking sheet. Roll the second can out on a cutting board and cut it lengthwise into three equal strips. Roll two of the strips into long cylinders lengthwise. Lay the cylinders on the dough on the baking sheet. Arrange the cylinders into the outline of a football, ends pinched together. Wrap the bottom layer of dough around the two cylinders to form a football-shaped bowl, tucking any extra dough inside the bowl.
Cut the remaining strip of dough into three long pieces lengthwise. Lay two across each side of the the football, about two inches from each end, tucking the ends under the football.
Cut the remaining strip into one long piece and four smaller pieces, then lay the smaller pieces perpendicularly along the length of the long piece, to make laces. Place the laces on the baking sheet.
Bake in the preheated oven until puffed and golden brown: The laces will be done after about 10 minutes so take them out first. The bowl will be done in 15 to 18 minutes. Meanwhile, make the queso.
For the beer queso:
Bring the beer to a simmer in a medium saucepan over medium heat, then add the cream cheese and cheddar cheese and whisk to melt the cheese. Add the scallions and stir just to combine. Remove from the heat. You can save a pinch of scallions for garnish, if you want.
Pour the queso into the bread bowl and place the laces on top. Serve immediately, with dippers.
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