Pull-Apart Spinach-Artichoke Football

1. Stage

Arrange a rack in center of oven; preheat to 400°. Line a large baking sheet with parchment.

2. Stage

In a medium skillet over medium-high heat, cook bacon, stirring occasionally, until crispy and fat renders, 5 to 7 minutes. Using a slotted spoon, transfer bacon to a plate, leaving drippings behind.

3. Stage

In same skillet over medium heat, cook shallot and garlic, stirring occasionally, until fragrant and translucent, about 2 minutes. Add spinach and cook, stirring, until wilted, about 3 minutes; season with 1 teaspoon salt. Let cool.

4. Stage

Meanwhile, in a small food processor, puree mozzarella, artichokes, cream cheese, feta, cream, thyme, lemon zest (if using), and remaining 1/2 teaspoon salt until smooth. Transfer to a medium bowl. In food processor, puree spinach mixture until almost smooth. Add to bowl with cheese mixture, then add bacon and stir to combine.

5. Stage

Roll out 1 crust on prepared pan. Using a paring knife, cut dough into the shape of a football, about 14"-by-10". Spread spinach-artichoke mixture on top, leaving an 1/8" to 1/4" border. Place second crust on top. Trim edges into shape of bottom crust and pinch edges together.

6. Stage

Using a pizza cutter or paring knife, cut 8 rectangular pieces on each side of football and twist.

7. Stage

In a small bowl, beat egg with a splash of water until blended. Brush dough with egg wash.

8. Stage

Bake football until golden brown, 30 to 35 minutes. Let cool completely.

9. Stage

Using a piping bag fitted with a small round tip, pipe a strip of yogurt down center of football. Pipe 8 stitches across top of main strip. Pipe yogurt in a U-shape on narrower outer edges of football.