Ingredients (~30 pinwheels)
- 6 oz cream cheese, softened
- 1/3 cup grated Parmesan cheese
- 1 1/2 Tbsp Italian salad dressing
- 3/4 tsp Italian seasoning
- 1/2 tsp garlic powder
- 1/2 tsp crushed red pepper flakes
- 4 burrito-size flour tortillas
- 16 thin slices provolone cheese
- 16 thin slices ham
- 16 thin slices sandwich-style pepperoni
- 16 thin slices salami
- 3/4 cup sliced roasted red pepper, patted dry
- 1/2 cup banana pepper rings, patted dry
- 8 pepperoncini peppers, sliced and patted dry
Prep the Cream Cheese Spread
In a mixing bowl, combine cream cheese, Parmesan cheese, Italian dressing, Italian seasoning, garlic powder, and red pepper flakes using an electric mixer or a wooden spoon.
Thoroughly mix until no lumps remain.
The dressing will make the cream cheese much easier to spread later.
Warm the Tortillas & Put It All Together
Wrap the tortillas in damp paper towels and microwave for approximately 20 seconds to warm.
Spread 1/4 of the cream cheese mixture onto each warmed tortilla, leaving a 1/2-inch border on all sides.
Place 4 slices of provolone cheese on top of the cream cheese mixture.
Then layer ham, pepperoni, and salami on top of the provolone cheese in an overlapping formation.
Add the Peppers & Roll Tightly
On top of the salami layers, sprinkle the roasted red peppers, banana peppers, and pepperoncini evenly.
Pat the excess moisture off the peppers prior to using them or you will have soggy tortillas!
Roll the tortilla as tight as possible without tearing; as you roll the tortilla, the filling will push towards the ends.
Chill & Cut Before Serving
Once the tortilla rolls are formed, wrap each roll tightly in plastic wrap and refrigerate for at least 2 hours or overnight.
They will be easier to cut cleanly after chilling for longer periods of time.
To serve, use a sharp knife to cut into 3/4-inch sections.
The ends will not have much filling, so you can either eat those yourself or throw them away.
Spicy Italian Pinwheels
Ingredients
Ingredients (~30 pinwheels)
- 6 oz cream cheese softened
- 1/3 cup grated Parmesan cheese
- 1 1/2 Tbsp Italian salad dressing
- 3/4 tsp Italian seasoning
- 1/2 tsp garlic powder
- 1/2 tsp crushed red pepper flakes
- 4 burrito-size flour tortillas
- 16 thin slices provolone cheese
- 16 thin slices ham
- 16 thin slices sandwich-style pepperoni
- 16 thin slices salami
- 3/4 cup sliced roasted red pepper patted dry
- 1/2 cup banana pepper rings patted dry
- 8 pepperoncini peppers sliced and patted dry
Instructions
- Serves: 30 pinwheels
- Mix cream cheese, Parmesan, Italian dressing, seasonings until smooth.
- Microwave tortillas in damp paper towels for 20 seconds.
- Spread cream cheese mixture on tortillas, leaving 1/2 inch border.
- Layer provolone, ham, pepperoni, salami on tortillas.
- Scatter roasted red peppers, banana peppers, pepperoncini evenly.
- Roll tortillas tightly, avoiding tears.
- Wrap each roll in plastic wrap.
- Refrigerate for at least 2 hours.
- Slice into 3/4 inch pieces with sharp knife.
