Preheat the oven to 375ºF and line a large baking sheet with parchment paper.
Next, use parchment paper (or any kind of paper) to create a football-shaped pattern. We made our pattern 19-inches long by drawing it out with a pen. Do your best to cut it into a football shape.
Lay a piece of parchment paper down onto the counter top and sprinkle flour down on top of the parchment paper. Roll both of the pizza dough sheets out into large rectangles that are 21-inches long.
Lay the football pattern down onto the pizza dough and use a pizza cutter to cut along the football pattern to cut the pizza dough into 2 football shapes.
To start, place one of the football-shaped pizza doughs on the parchment-lined baking sheet. Set the pizza dough aside.
Heat a large skillet over medium/high heat. Add olive oil. When the olive oil is fragrant, add the jalapeños, onion, 2 cloves garlic, salt, and taco seasoning to the pan and toss with olive oil. Sauté all of the ingredients together for 4-5 minutes.
Remove the pan from heat and add the cream cheese to the pan. Mix all of the ingredients together until the cream cheese has completely softened and all of the ingredients are mixed into the cream cheese.
Scoop the cream cheese mixture onto the pizza dough that is on the baking sheet. Use a spatula to spread the mixture out onto the dough all the way to the edge. Then, sprinkle on the shredded cheddar cheese.
Place the second football-shaped dough on top of the cream cheese mixture.
Cut what will be the breadsticks out with a pizza cutter by finding the midpoint of the football.
To cut the breadsticks, start on the closet side to you. Use a pizza cutter to make 1-inch bread stick slices. Instead of cutting all the way to the other end of the football, leave a 1 ½ -inch section in the center of the football. This is important.
Repeat on the other side of the football.
Take each breadstick and carefully twist each row of pizza dough and cheese.
Finally, melt 2 tablespoons of butter and add the last cloves of minced garlic to it and mix. Use a pastry brush to brush the garlic butter all over the top of the football.
Place the football in the oven and bake for 20-22 minutes or until the football is golden brown.
Remove the football from the oven and let it rest.
Finally, create the sour cream laces. Place the sour cream into a Ziploc and trim the tip of the bag off -- similar to a pastry bag. Create the “laces” of football with sour cream.
Serve the football with salsa, guacamole and queso dip.