Preheat your oven to 375°F (190°C). Line a baking sheet with parchment paper.

In a medium bowl, thoroughly combine the softened cream cheese, mozzarella cheese, chopped salami, sun-dried tomatoes, parsley, Italian seasoning, and garlic powder until evenly mixed.

Unroll the pizza dough onto a lightly floured surface. Gently roll the dough into a large rectangle, approximately 10x14 inches.

Spread the cream cheese mixture evenly over the entire surface of the dough, leaving a half-inch border along one of the long edges.

Starting from the long edge opposite the empty border, tightly roll the dough into a log. Moisten the un-filled edge with a little water or egg wash to seal the roll completely.

Using a sharp knife, slice the log into even 1-inch thick pieces. Place the pinwheels cut-side up on the prepared baking sheet.

Brush the tops of the pinwheels lightly with the beaten egg wash.

Bake for 12-15 minutes, or until the dough is golden brown and the filling is hot and lightly browned on top. Let cool slightly before serving.