Description
Italian Pinwheels are a delicious and easy-to-make appetizer featuring layers of salami, pepperoni, provolone cheese, and fresh romaine lettuce spread on flour tortillas with a flavorful pepper cream cheese spread. Perfectly chilled and sliced into bite-sized pinwheels, they make a crowd-pleasing addition to any party or snack time.
Ingredients
Scale
Main Ingredients
- 3 flour tortillas burrito size
- 1 8 oz pkg genoa salami
- 30 small pepperoni slices
- 9 slices provolone cheese
- Romaine lettuce (about 1 cup shredded)
Pepper Spread
- 1 8 oz pkg cream cheese, softened
- 1/4 cup Italian bread crumbs
- 1/4 cup parmesan cheese
- 2/3 cup roasted or sweet red peppers, jarred, chopped small
- 2/3 cup banana peppers, jarred, chopped small
Instructions
- Prepare Pepper Spread: In a bowl, combine the softened cream cheese, Italian bread crumbs, parmesan cheese, chopped roasted or sweet red peppers, and banana peppers until well mixed and smooth.
- Spread on Tortilla: Evenly spread one third of the pepper spread mixture onto each flour tortilla, covering the surface.
- Layer Cheese: Place three slices of provolone cheese side-by-side in the center of each tortilla over the spread.
- Add Salami: Layer enough genoa salami slices on top of the cheese to cover the tortilla, ensuring full coverage.
- Add Pepperoni: Cover the salami layer with small pepperoni slices, spreading evenly.
- Add Lettuce: Top the meat layers with a generous amount of shredded romaine lettuce for freshness and crunch.
- Roll and Chill: Roll up each tortilla tightly from one edge to the other, securing the fillings inside. Wrap or cover and refrigerate the rolled tortillas for 1 hour to firm up.
- Slice and Serve: Using a serrated knife, slice the chilled rolls into pinwheels about 1 inch thick and serve immediately.
Notes
- Use large burrito-sized flour tortillas for best results; smaller tortillas can be used but may yield fewer pinwheels.
- Serrated knives produce cleaner, neater slices when cutting the pinwheels.
- Allow the rolls to chill for at least 1 hour to help them hold together better when sliced.
- If you want smaller chopped peppers, pulse them briefly in a food processor for even distribution.
- You can use either regular or large-sized pepperoni slices depending on availability; both work well.
Nutrition
- Serving Size: 1 pinwheel
- Calories: 180 kcal
- Sugar: 2 g
- Sodium: 550 mg
- Fat: 13 g
- Saturated Fat: 6 g
- Unsaturated Fat: 5 g
- Trans Fat: 0 g
- Carbohydrates: 8 g
- Fiber: 1 g
- Protein: 8 g
- Cholesterol: 30 mg
