1. Preheat your oven and prepare your baking sheet: Start by preheating your oven to 375 F (190 C). Line a baking sheet with parchment paper or a silicone baking mat. This prevents sticking and makes cleanup much easier.

2. Prepare the broccoli: If you haven’t already, ensure your broccoli is cooked and very finely chopped. If using fresh, steam or boil it until tender-crisp, then chop. If using frozen, thaw it and squeeze out as much water as possible using a clean kitchen towel or paper towels. This step is crucial to avoid a watery filling.

3. Create the cheesy filling: In a medium bowl, combine the finely chopped broccoli, shredded cheddar cheese, softened cream cheese, garlic powder, salt, and black pepper. Mix everything thoroughly until all ingredients are well combined and the mixture is uniform.

4. Unroll the crescent dough: Carefully unroll the crescent roll dough onto your prepared baking sheet or a lightly floured surface. Do not separate the individual triangles. Instead, press the seams together firmly to form one large rectangle. You want a solid sheet of dough for rolling.

5. Spread the filling: Evenly spread the broccoli cheese mixture over the entire surface of the crescent dough rectangle, leaving a small border (about half an inch) around the edges. This helps prevent the filling from oozing out during rolling.

6. Roll and slice: Starting from one of the long sides, carefully roll the dough up tightly into a log. Once rolled, use a sharp knife to slice the log into 1-inch thick rounds. You should get about 12-16 pinwheels, depending on how thickly you slice them.

7. Arrange and bake: Place the sliced pinwheels cut-side up on your prepared baking sheet, leaving a little space between each one. Bake for 15-20 minutes, or until the crescent dough is golden brown and the cheese is bubbly and melted.

8. Cool slightly and serve: Once baked, remove the pinwheels from the oven and let them cool on the baking sheet for a few minutes before transferring them to a wire rack. They are best served warm, but are also delicious at room temperature.