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
Make the Cream Cheese Spread
In a medium bowl, use a hand mixer or wooden spoon to combine the cream cheese, Parmesan, Italian dressing, Italian seasoning, garlic powder, and crushed red pepper flakes.
Mix until smooth; the dressing will make it easier to spread later.
Warm the Tortillas and Assemble
Wrap the tortillas in damp paper towels and microwave for ~20 seconds to make them pliable.
Spread 1/4 of the cream cheese mixture on each tortilla, leaving about 1/2 inch from the edges.
Layer 4 slices of provolone on each tortilla, then add the ham, pepperoni, and salami in overlapping layers.
Add the Peppers and Roll Tight
Evenly scatter the roasted red peppers, banana peppers, and pepperoncini on top of the salami.
Pat any excess moisture off the peppers first or they’ll make the tortillas soggy.
Roll each tortilla up as tightly as possible without tearing; the filling will want to push out the sides.
Chill and Slice Before Serving
Wrap each roll individually in plastic wrap and refrigerate for at least 2 hours or overnight.
The longer they sit, the easier they are to slice cleanly.
When ready to serve, use a sharp knife to cut into ~3/4 inch slices. The end pieces won’t have much filling so either snack on them while you work or toss them.
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.
