Wash and dry produce.

Halve, core, and thinly slice apple. Trim, peel, and cut carrots into sticks (like fries; ours were 3 inches long and ⅓ inch thick). Halve, core, and thinly slice pear.

Place tortillas on a clean work surface.

Evenly spread one half of each tortilla with marinara. Top with as much pepperoni as you like, then sprinkle with mozzarella.

Fold tortillas in half to create pizza-dillas.

Heat a large drizzle of oil in a large, preferably nonstick, pan over medium heat. Add pizza-dillas and cook until tortillas are browned and cheese melts, 3-5 minutes per side. (For 6 servings, you may need to work in batches, using a large drizzle of oil for each batch.) Transfer to a cutting board.

To serve: Halve pizza-dillas. Divide between plates and serve with apple slices, carrot sticks, and pear slices.

To stash: Let pizza-dillas cool completely before halving. Refrigerate pizza-dillas, apple slices, carrot sticks, and pear slices in separate airtight containers and pack as desired!

Adjust rack to middle position and preheat oven to 350 degrees.

Place 2 TBSP butter (4 TBSP for 6 servings) in a large microwave-safe bowl. Microwave until butter melts, 30-45 seconds. Add 2 tsp white sugar and ½ tsp cinnamon (3 tsp white sugar and ¾ tsp cinnamon for 6); whisk to combine.

Add pretzel bites to bowl with cinnamon-sugar butter; toss to evenly coat.

Arrange coated pretzel bites in a single layer on a baking sheet (drizzle any remaining cinnamon-sugar butter over top). Bake on middle rack until lightly glazed and warmed through, 6-8 minutes.

Meanwhile, place cream cheese in a medium microwave-safe bowl (use a second large bowl for 6 servings); cover with plastic wrap. Microwave until softened, about 30 seconds. Add yogurt and powdered sugar; whisk until smooth.

Serve cinnamon-sugar pretzel bites with cream cheese icing on the side for dipping.