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

In a large skillet, cook the ground beef over medium-high heat until browned. Drain any excess grease. While the beef is cooking, cook the bacon in a separate pan until crispy, then crumble.

In a large mixing bowl, combine the softened cream cheese, shredded cheddar cheese, cooked ground beef, crumbled bacon, diced pickles, Worcestershire sauce, garlic powder, and onion powder. Stir until everything is evenly mixed.

Unroll the crescent roll dough onto a flat surface and press the seams together to form a single rectangle. Spread the cheeseburger filling mixture evenly over the dough, leaving a ½-inch border on one long side.

Tightly roll the dough into a log, starting from the long side opposite the clean border. Wrap the log in plastic wrap and place it in the freezer for 15-20 minutes to firm up.

Remove the chilled log and use a sharp knife to slice it into ½-inch thick rounds. Place the pinwheels on the prepared baking sheet. Bake for 12-15 minutes, or until the dough is golden brown and the cheese is melted and bubbly.

Let the pinwheels cool for a few minutes on the baking sheet before transferring to a serving platter. Serve warm.