SPINACH ARTICHOKE PULL APART BREAD 🏈 INGREDIENTS 4 ounces of cream cheese very well softened 1/4 cup sour cream ¼ (scant) cup mayo 1 garlic cloves finely minced ¾ cups finely shredded mozzarella cheese, divided ⅓ cup finely shredded parmesan cheese ½ tsp kosher salt ¼ tsp ground pepper 7.5 ounces of canned artichoke hearts packed in water - drained and quartered 4 ounces of frozen spinach thawed and squeezed to release as much water as possible 2 (13.8-oz.) tubes of Pillsbury Classic Pizza Crust 1 large egg and 1 tbsp water to make egg wash Preheat oven to 400°. Combine all the dip ingredients in the bowl of a stand mixer and mix on high until well combined. On a parchment lined large baking sheet, roll out one pizza crust. 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 the second crust on top (you can carefully flip the footballs over on the parchment to cut the top out...