1. Unroll refrigerated Bistro Pizza Dough and cut out football shapes using 3.5” cookie cutter in “flower petal-shaped” pattern. To minimize scraps, use remaining dough to cut out football laces.
2. Spoon less than 1 Tbsp. cold beer cheese onto the center of half of the footballs.
3. Lightly brush ½ in. edge with egg wash. Place remaining football cut-outs on top of the footballs with filling, sealing and crimping edges with fork tines. Be careful to keep cheese from sealed edges. An optional suggestion is to chill the footballs for 15 minutes in the freezer before baking, to ensure less leakage.
4. Brush footballs with egg wash and place laces on top of footballs to form hash marks. Brush laces with egg wash. Bake at 400°F for 14 minutes or until golden brown. Serve warm and pair with your favorite chili.