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Italian Pinwheels

Easy no-bake Italian Pinwheels made with large flour tortillas, seasoned cream cheese, salami, pepperoni, provolone, pepperoncini, and roasted red peppers. Rolled tightly, chilled, and sliced into bite-size party appetizers.
Print Recipe
Prep Time 20 minutes
1 hour
Total Time 1 hour 20 minutes
Course Snack
Cuisine American, Italian
Servings 32 pinwheels

Ingredients
  

Cream Cheese Spread

  • 8 oz 226 g cream cheese, softened
  • 1 tablespoon Italian seasoning
  • 1 teaspoon garlic powder
  • ½ teaspoon salt
  • ¼ teaspoon black pepper
  • ½ cup 75 g pepperoncini, finely chopped and drained
  • ½ cup 75 g roasted red peppers, finely chopped and drained

Pinwheels

  • 4 large burrito-size flour tortillas about 10 inches
  • 8 oz 225 g thinly sliced Genoa or hard salami
  • 4 oz 115 g thinly sliced pepperoni
  • 8 slices provolone cheese
  • Small handful green-leaf lettuce or shredded romaine optional

Instructions
 

  • Soften the cream cheese.
  • Mix cream cheese, Italian seasoning, garlic powder, salt, and black pepper until smooth.
  • Fold in the chopped pepperoncini and roasted red peppers.
  • Lay the tortillas flat.
  • Divide the cream cheese mixture between the tortillas and spread evenly.
  • Layer the provolone, salami, pepperoni, and optional lettuce over the cream cheese.
  • Roll each tortilla tightly into a log.
  • Wrap each roll tightly in plastic wrap.
  • Refrigerate for at least 1 hour.
  • Unwrap and trim the ends if necessary.
  • Slice into approximately 1-inch rounds using a sharp serrated knife.
  • Arrange on a platter and serve chilled.

Notes

Use fresh, flexible burrito-size tortillas. Soften the cream cheese before mixing.
Drain and pat dry the pepperoncini and roasted red peppers.
Don't overfill the tortillas. Roll firmly without squeezing out the spread.
Chill for at least 1 hour before slicing.
For the cleanest cuts, chill for 4 hours or overnight.
A serrated knife works especially well.
Store leftovers covered in the refrigerator for up to 3–4 days.
Freezing the tortilla version is not recommended for the best texture.
For a vegetarian version, omit the deli meats and add more vegetables.
For gluten-free pinwheels, use large gluten-free flour tortillas.