Begin by steaming the chopped broccoli until tender, about 3–5 minutes. If using frozen broccoli, cook according to package instructions. Drain and let cool.

Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper. Unroll the crescent roll dough onto the prepared sheet, pinching seams together.

Evenly spread a layer of cream cheese over the surface of the dough using a spatula, covering it completely.

Sprinkle the cooled, chopped broccoli across the cream cheese layer, followed by an even distribution of shredded cheddar cheese.

Starting from one end of the dough, gently roll it up into a tight log shape.

Using a sharp knife, slice the rolled dough into 1-inch thick pinwheels and arrange on the baking sheet.

Place the baking sheet in your preheated oven and bake for 15–18 minutes until golden brown and flaky. Allow to cool slightly before serving.