Preheat the convection oven to 425°F (218°C) and line a half-sheet pan with parchment paper.

On a lightly floured surface, roll the pizza dough into a 10x14 inch rectangle and transfer to the prepared baking sheet.

In a small mixing bowl, combine softened cream cheese, sour cream, and garlic powder; whisk until the texture is homogenous and spreadable.

Apply the cream cheese mixture evenly across the dough, maintaining a 0.5-inch margin from the edges.

Layer the shredded mozzarella and sharp cheddar cheeses uniformly over the cream cheese base.

Distribute the diced jalapenos and crumbled bacon bits evenly across the cheese surface.

Bake for 13 to 15 minutes, or until the internal temperature of the crust reaches 200°F (93°C) and the cheese exhibits golden-brown Maillard reaction spotting.

Remove from oven and immediately brush the outer crust with melted butter and sprinkle with dried parsley.

Allow the bread to rest for 5 minutes to stabilize the cheese matrix before slicing into 12 longitudinal sticks.