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

Cook bacon until very crisp, drain on paper towels, and crumble finely.

In a large mixing bowl, use a hand mixer or stand mixer to beat softened cream cheese until smooth. Add shredded cheddar, crumbled bacon, green onions, and the dry ranch seasoning packet. Beat on medium speed until smooth and fully combined.

Spread about 1/2 cup of the filling onto a large tortilla, extending it almost to the edge. Roll up tightly and repeat for all tortillas.

(Optional but recommended for make-ahead): Wrap logs tightly in plastic wrap and chill for at least 30 minutes, or up to 24 hours.

Using a sharp serrated knife, slice the logs into 1-inch thick pinwheels. Discard uneven ends. Arrange closely in rows on the prepared baking sheet.

In a small bowl, combine melted butter, garlic powder, and parmesan (if using). Generously brush this glaze over the tops and sides of all arranged pinwheels, ensuring they are WET and GLISTENING.

Bake in the preheated oven for 18-22 minutes, until the tortillas are lightly golden and the filling is visibly bubbling and gooey.

Remove from oven, let rest on the pan for 5-7 minutes. Garnish generously with fresh chopped parsley and serve hot.