Description
Italian Pinwheels are delicious, easy-to-make appetizers featuring layers of salami, pepperoni, provolone cheese, and crunchy romaine lettuce, all rolled up in a flour tortilla spread with a flavorful pepper cream cheese blend. Perfect for parties or snacks, these pinwheels should be chilled before slicing for the best taste and presentation.
Ingredients
Scale
Pinwheels
- 3 burrito size flour tortillas
- 1 8 oz package Genoa salami
- 30 small pepperoni slices
- 9 slices provolone cheese
- Romaine lettuce, as needed
Pepper Spread
- 1 8 oz package cream cheese, softened
- 1/4 cup Italian bread crumbs
- 1/4 cup parmesan cheese
- 2/3 cup jarred roasted or sweet red peppers, chopped small
- 2/3 cup jarred banana peppers, chopped small
Instructions
- Prepare the Pepper Spread: In a medium bowl, mix together the softened cream cheese, Italian bread crumbs, parmesan cheese, chopped roasted red peppers, and chopped banana peppers until the mixture is well combined and smooth.
- Spread on Tortillas: Evenly spread one-third of the pepper spread mixture onto each flour tortilla, covering the surface thoroughly to ensure flavor in every bite.
- Add Cheese: In the center of each tortilla, place three slices of provolone cheese next to one another to form a layer of creamy goodness.
- Layer Salami: Next, layer enough Genoa salami over the cheese to cover the tortilla area evenly, ensuring the flavors meld together.
- Layer Pepperoni: Add a layer of small pepperoni slices on top of the salami to give a spicy, savory bite throughout the pinwheel.
- Add Lettuce: Finally, place a layer of fresh romaine lettuce on top of the pepperoni for a crisp texture and bright freshness.
- Roll and Chill: Roll up the tortilla snugly and tightly from one end to the other to hold all ingredients securely inside. Wrap or cover and refrigerate for about 1 hour until firm and chilled.
- Slice and Serve: After chilling, slice the rolled tortillas crosswise into pinwheels using a serrated knife for clean cuts. Serve immediately and enjoy your flavorful Italian pinwheels.
Notes
- Use large burrito-sized tortillas for best results, though smaller tortillas can be used if preferred.
- Regular-sized pepperoni slices are recommended, but larger slices work well too if available.
- Chilling the rolled pinwheels for at least one hour is crucial so they hold together and slice cleanly.
- A serrated knife cuts the pinwheels cleaner than a regular knife, preventing squashing the roll.
- For finely chopped peppers, using a food processor helps achieve a smaller, consistent chop easily.
Nutrition
- Serving Size: 1 serving
- Calories: 250 kcal
- Sugar: 3 g
- Sodium: 600 mg
- Fat: 18 g
- Saturated Fat: 7 g
- Unsaturated Fat: 8 g
- Trans Fat: 0 g
- Carbohydrates: 11 g
- Fiber: 1 g
- Protein: 10 g
- Cholesterol: 35 mg
