• 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 1⁄3 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 1/2 tsp cinnamon (3 tsp white sugar and 3/4 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.