Description
Delicious Italian Pinwheels featuring a creamy blend of cheeses and tangy peppers, layered with Genoa salami, provolone, pepperoni, and fresh romaine lettuce, all wrapped in soft flour tortillas. Perfect for a savory snack or party appetizer, these no-cook pinwheels are easy to prepare and packed with classic Italian flavors.
Ingredients
Scale
Filling
- 8 ounces cream cheese (softened)
- 1/4 cup grated parmesan cheese
- 1/4 cup Italian breadcrumbs
- 2/3 cup roasted red peppers (chopped)
- 2/3 cup banana peppers (chopped)
Assembly
- 3 large flour tortillas
- 8 ounces Genoa salami
- 12 slices provolone cheese
- 30 slices pepperoni
- 6 large leaves romaine lettuce (washed and dried)
Instructions
- Prepare Filling: In a large mixing bowl, combine the softened cream cheese, Italian breadcrumbs, grated parmesan cheese, chopped roasted red peppers, and chopped banana peppers. Mix well to create a uniform spread.
- Spread Filling: Lay the tortillas out flat on a clean surface. Divide the pepper and cheese mixture evenly among the three tortillas, spreading it edge-to-edge for complete coverage.
- Layer Meats and Lettuce: Over each tortilla, layer evenly with Genoa salami, then provolone cheese slices, followed by pepperoni slices, and finally place romaine lettuce leaves on top.
- Roll Tortillas: Starting at one edge, tightly roll each tortilla into a log. Wrap each rolled log securely in plastic wrap and refrigerate for at least 30 minutes to firm up.
- Slice Pinwheels: Remove the plastic wrap from each log and, using a sharp knife, slice the rolls into 1-inch thick pinwheel pieces.
- Serve: Serve the Italian pinwheels chilled as a savory appetizer or snack.
Notes
- Chilling the rolls before slicing ensures the pinwheels hold their shape.
- Use softened cream cheese for easier mixing and spreading.
- Can be made a few hours ahead and stored tightly wrapped in the refrigerator.
- Adjust the pepper quantities to control the level of spiciness.
- Great for parties, picnics, or as a quick lunch option.
