Preheat oven to 375º F and line a large sheet pan with parchment paper.
In a medium bowl, add the artichoke hearts, Hellmann's Mayonnaise, parmesan cheese and garlic. Mix until combined.
Unroll the crescents separate into triangles. Use a sharp knife or pizza wheel to cut each triangle into 3 smaller triangles.
Spread the prepared dip onto each small triangle and roll, starting from the wide end and rolling to the point. Place the rolled crescent onto the parchment lined pan. Continue the process placing the rolls side by side in the shape of a football.
Brush the tops of the crescents lightly with the egg wash. Bake for 25 minutes, or until golden brown.
Allow to cool slightly and add sliced cheese to form football laces, if desired. Serve and enjoy!