Cheesy Kale Dip in Football Shaped Bread Bowl

Bread Bowl

Preheat the oven to 350°F.

Line a baking sheet with parchment paper.

Remove one roll of dough from its can and roll out flat on a parchment paper lined baking sheet.

Set the other two rolls of dough on top of the unrolled dough, forming the shape of a football. Press the edges together (if they will not stay, you can use toothpicks to hold them together).

Trim excess dough from the unrolled dough surrounding the shape of the football.

Make egg wash (1 large egg, mixed with a splash of water). Brush egg wash over the football shaped bread bowl.

Use the extra dough to make the stripes and the laces for the football. Set aside for later.

Bake for 25 minutes, or until the crust is golden brown.

Kale Dip

While the bread bowl is baking, remove kale leaves from the stem. Coarsely chop the leaves.

Add onion and garlic to a pan and cook over medium heat, stirring occasionally, until onion begins to soften.

Combine kale with the onion mixture and cook, stirring occasionally, until wilted, about 2 minutes.

Stir in Canadian cream cheese, Canadian Greek-style yogurt, chili chipotle seasoning, and Canadian parmesan or asiago-style cheese. Cook over low heat, stirring, until well mixed. Set aside.

Remove the bread bowl from the oven after 25 minutes. If needed, cut out the middle of the bread bowl, to make the opening larger. Remove the excess bread. Be careful, the bread will be hot. Fill the bread bowl with Kale Dip.

Sprinkle the top of the dip with Canadian parmesan cheese or Canadian asiago cheese.

Add the stripes and laces made out of excess dough on top of the kale dip.

Heat in the oven for 10-15 minutes, until the dip is warm, and golden brown.