• Adjust rack to middle position (middle and top positions for 4 servings) and preheat oven to 450 degrees. Wash and dry produce. • Lightly coat a baking sheet (two baking sheets for 4 servings) with a drizzle of olive oil. • Remove pizza dough from packaging; place on prepared sheet and roll to coat all over with oil. Arrange dough balls on sheet at least 3 inches apart and cover with a clean kitchen towel; let rest at room temperature for 20 minutes.

• Meanwhile, roughly chop broccoli into small pieces. Bring cream cheese to room temperature. TIP: Place cream cheese packet in a glass of warm water to speed up the process!

• Once dough has rested 20 minutes, carefully press and stretch each dough ball into a rough rectangle. TIP: Our rectangles were approximately 8-by-12 inches. The dough is stretchy and the shapes won’t be perfect— that’s OK! • Cover with a clean kitchen towel and let rest 12 minutes more (this will make the next step easier!).

• Once dough has rested 12 minutes more, reshape each piece into a rough rectangle by gently pulling the corners. • Evenly spread cream cheese on dough pieces, then sprinkle with cheddar, leaving a 1 1⁄2-inch border at top (one of the short edges). Top with broccoli in a single layer. • Gently roll up each piece of dough, starting with bottom short edge, to form a log. Carefully transfer, seam sides down, to a cutting board.

• Evenly coat baking sheet used to shape dough (both baking sheets for 4 servings) with a drizzle of olive oil. • Slice each dough log crosswise into 8 pinwheels (you’ll have 16 total; 32 total for 4); place in a single layer on prepared baking sheet, cut sides up. Bake on middle rack until golden brown and center of each pinwheel is cooked through, 20-25 minutes. (For 4, bake on middle and top racks, swapping rack positions halfway through.)

• Transfer broccoli cheddar pinwheels to a serving plate. Serve family style, with ranch and marinara on the side for dipping.