• Wash and dry produce. • Halve, core, and thinly slice apple. Trim and thinly slice cucumber into rounds. • In a small bowl, combine dried apricots and dried cranberries.

• Wrap tortillas in damp paper towels and microwave until warm and pliable, 30 seconds. • Place tortillas on a clean work surface. Evenly sprinkle bottom two-thirds of each tortilla with mozzarella, then top with as much pepperoni as you like. • Roll up tortillas, starting with filled sides, to create roll-ups (they’ll be open at the ends).

• Heat a large drizzle of oil in a large, preferably nonstick, pan over medium-high heat. • Add roll-ups, seam sides down, to hot pan. Cook until lightly browned, 1-2 minutes per side.

• To serve: Trim off curved short edges from roll-ups; discard edges. Slice each roll-up crosswise into 8-10 pieces. Divide between plates; serve ranch dipper, apple slices, cucumber rounds, and dried fruit mix on the side. • To stash: Let roll-ups cool completely, then slice each roll-up crosswise into 8-10 pieces. Refrigerate everything in separate airtight containers and pack as desired!