Italian Pinwheels (Print version)
Savory Italian Pinwheels rolled with deli meats, provolone, herbed cream cheese, and tangy peppers for an easy make-ahead party bite.
# Ingredients:
For the cream cheese spread
01 -
8 oz (225 g) cream cheese, softened
02 -
1 tablespoon finely chopped fresh parsley
03 -
1 teaspoon Italian seasoning
04 -
1/2 teaspoon garlic powder
05 -
1/4 teaspoon black pepper
For the pinwheels
06 -
4 large burrito-size flour tortillas, about 10 inches each
07 -
8 slices provolone cheese
08 -
6 oz (170 g) thin sliced salami
09 -
4 oz (115 g) thin sliced pepperoni
10 -
1/2 cup (75 g) roasted red peppers, drained, patted dry, and chopped
11 -
1/3 cup (50 g) pepperoncini, drained, patted dry, and chopped
# Instructions:
01 -
In a medium bowl, stir the softened cream cheese, parsley, Italian seasoning, garlic powder, and black pepper until smooth and spreadable.
02 -
Lay the tortillas on a clean work surface. Spread the cream cheese mixture evenly over each tortilla, going close to the edges but leaving about 1/2 inch bare at the far edge.
03 -
Layer provolone, salami, pepperoni, roasted red peppers, and pepperoncini over the cream cheese. Keep the layers even and avoid piling too much filling in the center.
04 -
Roll each tortilla firmly into a log, pressing gently as you go. Wrap each roll tightly in plastic wrap.
05 -
Refrigerate the wrapped rolls for at least 1 hour, or up to overnight, until firm enough to slice cleanly.
06 -
Unwrap the rolls and trim the uneven ends. Cut into 1-inch slices with a sharp serrated knife and serve chilled.
# Good to know:
01 -
Makes about 32 pinwheels, depending on how thick you slice them.
02 -
Best chilled for at least 1 hour before slicing.
03 -
Serve cold or cool, not baked.