Italian Pinwheels
These Italian Pinwheels are quick, easy and made with Italian lunch meats, cheese, pepperoncinis, tomatoes and a zesty cream cheese spread. Perfect for any bite lunch, snack or appetizer that everyone will love!
Servings: 40 pinwheels
Ingredients
- 5 "soft taco" 7 inch tortillas
- 1 Roma tomatoes; thinly sliced in half
- 25 slices salami
- 10 slices provolone cheese
- 10 slices prosciutto
- 5 pepperoncinis; thinly sliced
Cream Cheese Spread
- 8 oz. cream cheese; softened
- 1/4 cup pepperoncinis; chopped small
- 1/2 tsp. Italian seasoning
- 1/2 tsp. garlic powder
- 1/4 tsp. salt
- 1/4 tsp. black pepper
Instructions
- In a small bowl mix the cream cheese, pepperoncinis and seasonings together until smooth. A fork works well to mash everything together.
- Divide the cream cheese mixture between 5 tortillas (about 3 tablespoons of cream cheese mixture per tortilla). Lay one tortilla flat on a cutting board and spread the cream cheese mixture all the way to the edges.
- Layer the ingredients on top of the cream cheese in a line, a little off the center. Layer 5 slices of salami, 2 slices of prosciutto, 2 slices of provolone cheese, 3-4 slices of tomato, and 2-3 slices of pepperoncini.
- Tightly and gently roll the tortilla in a spiral. Press your finger to seal the tortilla ends togther. Add more cream cheese if need to seal more.
- Cut each tortilla roll up in half and then cut each half into 4 pieces. Repeat with the remaining tortillas and ingredients. Serve and enjoy!
Notes
- These make an excellent make ahead appetizer or snack!
- Leftovers will last up to 2 days in the fridge when stored in an airtight container.