1. **Make the Herbed Cream Cheese:** In a small bowl, use a fork or hand mixer to blend the softened cream cheese, chopped dill, chives, garlic powder, salt, and pepper until completely smooth and creamy. Set aside.

2. **Prep the Bread:** Using a sharp serrated knife, cut the crusts off all the slices of bread. Place one slice of crustless bread on a cutting board. Using a rolling pin, gently roll the bread until it is flattened and pliable. *This crucial step prevents the bread from cracking when rolled!* Repeat with remaining slices.

3. **Spread the Filling:** Spread a thin, even layer of the cream cheese mixture completely over one side of each flattened bread slice, making sure to reach all the way to the edges.

4. **Add the Cucumber:** Arrange a small, single row of julienned cucumber matchsticks along the bottom edge of the bread slice. *Pro tip: Pat the cucumber sticks completely dry with a paper towel first so they don’t make the bread soggy!*

5. **Roll Tightly:** Starting from the side with the cucumbers, tightly roll the bread up into a log. The cream cheese spread at the far edge will act as ‘glue’ to seal the roll completely closed.

6. **Chill and Slice:** Wrap each rolled log tightly in plastic wrap and chill in the refrigerator for at least 30 minutes (or up to overnight). Once firm, unwrap and use a sharp serrated knife to slice each log into 3 to 4 bite-sized pinwheels. Serve cold and enjoy!