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Heat the oven to 375°F (190°C). Line a baking sheet with parchment paper.
In a medium bowl, mix together the softened cream cheese, cranberry sauce, green onions, parsley, walnuts if using, garlic powder, salt, and pepper until smooth and well combined.
Unroll the crescent roll dough on a lightly floured surface or a piece of parchment. Gently press the seams together with your fingers to form one rectangle of dough.
Spread the cream cheese cranberry mixture evenly over the dough, leaving a small border around the edges.
Starting from a long side, roll the dough up tightly into a log. Use a sharp knife or dental floss to slice the log into roughly 1 inch thick pinwheels.
Place the roll ups cut side up on the prepared baking sheet. Brush the tops with beaten egg and sprinkle with everything bagel seasoning if desired, then bake for 12 to 15 minutes until puffed and golden brown. Let cool for a few minutes before serving warm.

Make ahead: Assemble the filled log, wrap tightly in plastic wrap, and refrigerate for up to 24 hours. Slice and bake just before serving.

Sweetness balance: If your cranberry sauce is very sweet, add a tiny pinch of salt and extra green onion to keep the filling nicely savory.

Reheating: Reheat baked roll ups on a baking sheet in a 350°F (175°C) oven until warmed through and crisp at the edges.