Ingredients:

  • 2 lbs (907g) Pre-cooked frozen Italian-style meatballs
  • 1 can (14 oz / 397g) Jellied cranberry sauce
  • 12 oz (355ml) Chili sauce (bottled)
  • 1 tbsp (15ml) Orange zest
  • 1/2 tsp (2.5g) Smoked paprika
  • 2 cans (16 oz each / 453g) Refrigerated biscuit dough
  • 1 cup (115g) Shredded mozzarella cheese
  • 1/2 cup (113g) Unsalted butter, melted
  • 4 cloves Garlic, minced
  • 2 tbsp (8g) Fresh parsley, finely chopped
  • 1/2 cup (50g) Grated Parmesan cheese
  • 16 oz (454g) Sour cream
  • 1 packet (1 oz / 28g) Ranch seasoning mix
  • 1 cup (150g) Bell peppers (red and yellow), finely diced
  • 500g Assorted raw vegetables (carrots, cucumbers, broccoli)
  • 1 box (18 oz / 510g) Premium brownie mix
  • 2 large Eggs (for brownie mix)
  • 1/2 cup (118ml) Vegetable oil (for brownie mix)
  • 1/4 cup (60ml) Water (for brownie mix)
  • 1 cup (240ml) Chocolate ganache or frosting
  • 1 tbsp Edible gold stars or sprinkles
  • 15 Fresh raspberries

Instructions:

  1. In a 6-quart slow cooker, whisk together cranberry sauce, chili sauce, orange zest, and smoked paprika. Add frozen meatballs, toss to coat, and set to High for 2 hours or Low for 4 hours until glazed and heated through.
  2. Cut each refrigerated biscuit into quarters. In a large mixing bowl, toss the dough pieces with melted butter, minced garlic, and chopped parsley.
  3. Place a small oven-safe bowl in the center of a parchment-lined baking sheet. Arrange the buttered dough pieces around the bowl in a circular wreath shape, layering them with shredded mozzarella and grated Parmesan cheese.
  4. Bake the wreath at 375°F (190°C) for 18–22 minutes until the dough is puffed and deep golden brown.
  5. In a medium bowl, combine sour cream and ranch seasoning. Fold in the finely diced bell peppers. Transfer to a serving bowl and surround with raw vegetable sticks.
  6. Prepare brownie mix with eggs, oil, and water. Bake in a mini-muffin tin according to package directions. Once cool, top each bite with a swirl of frosting, one fresh raspberry, and edible gold stars.
  7. Arrange the meatballs with toothpicks on a platter next to the warm garlic wreath and dip for serving.