Preheat the oven to 375°F. Line a sheet pan with parchment paper and set aside.

On a flat surface, unroll the crescent dough and gently pinch the perforated seams together to form one solid rectangle.

Spread the vegan cream cheese evenly over the dough.

Sprinkle onion powder, garlic powder, scallions, and black pepper over the surface.

Evenly layer the vegan ham slices, followed by the shredded vegan cheese and diced red onion.

Drizzle Dijon and yellow mustard in a zigzag pattern over the toppings.

Starting from the long edge, tightly roll the dough into a log and press the seam to seal.

Using a serrated knife, slice into 1-inch pinwheels and place them cut-side up on the prepared sheet pan.

Bake for 15 to 20 minutes, or until golden brown.

Remove from the oven, sprinkle with parsley, and serve warm.