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Italian Pinwheels

Italian Pinwheels

Flour tortillas layered with cream cheese, Italian deli meats, provolone, and vegetables, rolled tight and sliced into easy no-cook pinwheel rounds.
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Prep Time 15 minutes
Total Time 1 hour 15 minutes
Servings: 32 pinwheel slices
Course: Dinner
Cuisine: Italian-American
Calories: 180
Ingredients Equipment Method Notes

Ingredients
  

  • 4 large flour tortillas
  • 225 g cream cheese softened
  • 1 tbsp Italian seasoning
  • 1/2 tsp garlic powder
  • 1/4 tsp black pepper
  • 115 g sliced salami
  • 115 g sliced pepperoni
  • 115 g sliced ham
  • 8 slices provolone cheese
  • 1/2 cup banana peppers or pepperoncini drained and chopped
  • 1/2 cup roasted red peppers drained and patted dry
  • 1 cup baby spinach or chopped romaine
  • 1/4 cup sliced black olives optional

Equipment

  • Plastic Wrap
  • Serrated knife
  • Cutting Board

Method
 

  1. Mix cream cheese with Italian seasoning, garlic powder, and pepper until smooth.
  2. Spread cream cheese evenly over each tortilla, then layer with provolone, meats, peppers, and spinach.
  3. Roll each tortilla tightly from one end to the other, then wrap firmly in plastic wrap.
  4. Refrigerate for at least 1 hour until firm.
  5. Slice each roll into 2.5 cm rounds with a serrated knife and arrange cut side up to serve.

Notes

  • Pat all wet toppings dry to prevent soggy rolls.
  • Use room temperature cream cheese for smooth, even spreading.
  • Chill before slicing for clean, neat rounds.