These Italian Pinwheels are a breeze to make and are bursting with classic Italian flavors. Creamy, herbed cheese is spread onto tortillas, layered with savory salami and provolone, then rolled up and sliced into irresistible bite-sized appetizers. They’re perfect for parties, potlucks, or a simple snack!
Italian Pinwheels
Ingredients:
Ingredient Quantity Notes
Cream cheese 8 oz Softened
Dried Italian seasoning 1 teaspoon
Onion powder 1/4 teaspoon
Garlic powder 1/4 teaspoon
Roasted red peppers 1/2 cup Drained and diced
Pepperoncini or banana peppers 1/2 cup Drained and diced
Provolone cheese 16 thin slices
Sliced salami or soppressata 1/2 lb
Large flour tortillas 6-8
Kosher salt To taste
Freshly ground black pepper To taste
Instructions:
Prepare the Cream Cheese Filling: In a medium bowl, combine the softened cream cheese, dried Italian seasoning, onion powder, garlic powder, kosher salt, and freshly ground black pepper. Stir everything together until the mixture is smooth and well combined.
Add Vegetables: Stir the drained and diced roasted red peppers and pepperoncini (or banana peppers) into the cream cheese mixture.
Assemble the Pinwheels: Lay one large flour tortilla flat on a clean work surface. Spread about ½ cup of the cream cheese mixture evenly over the entire surface of the tortilla, going all the way to the edges.
Layer with Cheese and Meat: At one end of the cream cheese-covered tortilla, arrange slices of provolone cheese in a single layer, covering most of that section. Then, layer the sliced salami or soppressata over the provolone cheese.
Roll Up Tightly: Starting from the end with the cheese and salami, roll the tortilla up tightly like a log.
Chill: Once rolled, wrap the tortilla log tightly in plastic wrap. Repeat steps 3-5 with the remaining tortillas and ingredients. Refrigerate the wrapped pinwheels for at least 1 hour to allow them to firm up. Chilling makes them easier to slice.
Slice and Serve: When you are ready to serve, remove the plastic wrap from the chilled tortilla logs. Using a sharp knife, slice each log into pinwheels about 1 to 1 ½ inches thick.
Enjoy: Arrange the Italian Pinwheels on a platter and serve. They are a delicious and visually appealing appetizer!
