Preheat oven to 350 degrees F.

Unroll one roll of French bread dough and spread it out flat on a parchment paper-lined baking sheet.

On top of the unrolled dough, form a football shape with the two remaining rolls of dough. Do not unroll. Secure the ends with toothpicks so that they don't come apart while baking.

Use a sharp knife or pizza wheel to trim the excess dough around the outside of the football.

Cut thin strips from the leftover dough for the football laces and stripes. Place the stripes near each end of the football.

Form the laces next to the football on the parchment paper. Roll the remaining dough into small balls and place them on the baking sheet. (Use the balls for dipping.)

In a small bowl, beat together the egg and water to make an egg wash. Use a pastry brush to apply the egg wash to the top of the bread dough.

Pre-bake the football bread bowl for 10 minutes. Remove from oven.

Remove the football laces and dough balls from the baking sheet.

Remove toothpicks that are securing the ends. Fill the bread bowl with your favorite dip, such as Ranch BLT Dip.

Bake filled bread bowl for 20 minutes until bread is browned and the dip is hot and bubbly.

Add football laces after the bread bowl comes out of the oven; however, if they need to be more browned, you can add them a few minutes before the bread bowl is finished baking. Watch them carefully.