Position an oven rack in the center of the oven and preheat to 350 degrees F. Line a baking sheet with parchment paper.
Unroll one tube of dough and shape into a rectangle. Cut it into an oval shape using as much of the sheet as possible, tapering the long edges to a point to resemble the shape of a football; reserve the dough scraps. Unroll, shape and cut the other tube of the dough to make the same shape; this second piece is your base.
Place the base piece of dough on the prepared baking sheet. Add the fillings evenly to the center of the base, leaving a 1-inch border for crimping later. Starting at the base and in order add: half of the Brie slices, all of the soppressata, the jam in dollops, the pecans, cranberries and the rest of the Brie. Cover the fillings with the other piece of dough and press to form into a mound to resemble half of a football. Crimp the top to the base, tucking the dough under to seal.
Use the extra dough scraps to make 1 strip half the length of the football and 4 to 6 thinner 1-inch-long strips. Arrange the longest strip in the center along the length of the football and place the smaller strips centered and perpendicular to the first strip to mimic the look of a football. Lightly brush the dough all over with the milk. Bake until the football is golden brown, 20 to 24 minutes. Let rest for 5 minutes.
In a small pot, heat the honey and lemon juice. Drizzle over the football, slice and serve with crackers and fruit.
Recipe courtesy of Sunny Anderson