Preheat oven to 425°F (220°C).

In a medium bowl, combine soup mix, softened cream cheese, shredded mozzarella cheese, milk, and grated parmesan cheese.

Unroll pizza crusts.

Spread the cheese mixture evenly over the unrolled pizza crusts.

Starting at the longest side, roll each crust up tightly into a jelly-roll shape.

Cut each roll into 32 rounds.

If the rolled crust is too soft to cut cleanly, refrigerate or freeze briefly to firm up.

Spray a baking sheet with nonstick cooking spray.

Arrange the pinwheels on the baking sheet, cut side down.

Bake, uncovered, for 13 minutes, or until golden brown.