Description
Delicious and easy-to-make Italian Pinwheels featuring layers of salami, pepperoni, provolone cheese, and fresh romaine lettuce rolled in a soft flour tortilla with a flavorful pepper spread. Perfect as a snack or appetizer, these pinwheels are chilled to hold their shape and sliced into bite-sized pieces.
Ingredients
Scale
Pinwheels
- 3 flour tortillas burrito size
- 1 8 oz package Genoa salami
- 30 small pepperoni slices
- 9 slices provolone cheese
- Romaine lettuce, enough for layering
Pepper Spread
- 1 8 oz package cream cheese, softened
- 1/4 cup Italian bread crumbs
- 1/4 cup parmesan cheese
- 2/3 cup roasted or sweet red peppers, chopped small (jarred)
- 2/3 cup banana peppers, chopped small (jarred)
Instructions
- Prepare the pepper spread: In a bowl, mix the softened cream cheese, Italian bread crumbs, parmesan cheese, roasted or sweet red peppers, and banana peppers until well combined and smooth.
- Assemble the pinwheels: Spread one third of the pepper spread mixture evenly over one flour tortilla, covering the surface.
- Add cheese layer: Place 3 slices of provolone cheese side by side in the center of the tortilla over the spread.
- Layer the meats: Cover the cheese evenly with enough Genoa salami slices to cover the tortilla surface next, then layer the pepperoni slices over the salami evenly.
- Add lettuce: Top the pepperoni with a layer of fresh romaine lettuce leaves to add crunch and freshness.
- Roll and chill: Tightly roll the tortilla starting from the side with the cheese and meat layers to form a compact log. Place the rolled tortilla in the refrigerator and chill for about 1 hour to firm up and hold shape.
- Slice and serve: After chilling, slice the roll into bite-sized pinwheels using a serrated knife for clean cuts. Serve immediately and enjoy!
Notes
- Use large burrito-sized flour tortillas for best results; smaller tortillas can be used but may yield smaller pinwheels.
- Regular-sized pepperoni slices work well, but larger slices can also be used if available for a different texture.
- Chilling the pinwheels for at least 1 hour is essential so they hold together well when sliced.
- A serrated knife is recommended for slicing pinwheels cleanly without squashing them.
- For finer chopped peppers, pulse them in a food processor before mixing into the pepper spread.
Nutrition
- Serving Size: 1 pinwheel
- Calories: 180 kcal
- Sugar: 2 g
- Sodium: 520 mg
- Fat: 13 g
- Saturated Fat: 6 g
- Unsaturated Fat: 5 g
- Trans Fat: 0 g
- Carbohydrates: 8 g
- Fiber: 1 g
- Protein: 8 g
- Cholesterol: 30 mg
