Place the cream cheese, garlic salt, hot sauce, worcestershire sauce and Ranch seasoning in a large mixing bowl. Beat with a hand held mixer until combined and the mixture is creamy.
Then hand stir in the shredded cheese, green onions and half of the chopped bacon until combined.
Cover with plastic wrap and chill for 30-60 minutes until the cream cheese is hardened.
Lay a piece of plastic wrap on a working surface and place the cream cheese mixture on top. Wrap the plastic wrap around the mixture and roll the mixture into an oval shape. Then pinch the ends of the cheese ball to make a football shape out of the mixture.
Mix together the remaining bacon and chopped pecans. Place this mixture on a large plate.
Roll the football shaped cheese ball in bacon and pecan mixture until it’s fully covered in the pecans and bacon. You can press the mixture into the sides of the cheese balls if it’s easier.
Use a sharp knife to cut strips out of the provolone cheese and lay them onto the cheese ball to make the stripes and laces onto the cheeseball to look like a football.
Chill until ready to serve. Serve with your favorite dippers and enjoy!
Notes
Store any leftovers in an airtight container in the refrigerator for up to 4-5 days.