The perfect, easy appetizer, these Italian Pinwheels are filled with salami, pepperoni, and cheese, as well as a creamy Italian spread. They are a great finger food, or even make a great meal on the go!
If you need more appetizer ideas that can be served cold, try this Cheese Ball Recipe or these Cucumber Sandwiches.
I always love a good appetizer. Especially one that can be made ahead of time and served cold.
But not only are these Italian Pinwheels the perfect little appetizer, but we love them so much that they have become a regular dinner!
I have been trying to be good about packing dinners with us when I know we’ll be out. Mostly for ball games. But we all get tired of sandwiches over and over again, so that’s when I started trying to change things up. And these Italian Pinwheels? They actually make the perfect on the go dinner! I make a little meal box with these pinwheels, some fruits and veggies, and sometimes a cookie, put them in an ice chest, and dinner is ready for us without having to hit the snack bar or the drive thru.
I love a good multi-use recipe!
Ingredients
- Cream Cheese: I am using a brick of full fat cream cheese. You could probably get away with low fat. And while I usually suggest using a block of cream cheese, a tub would also work here.
- Roasted Red Peppers: You find these jarred in the Italian section at the grocery store. Drain them, and pat them dry if they are too wet. You can always roast your own, as well.
- Banana Peppers: I use drained banana peppers, and roughly chop them. You could also sub in pepperoncini peppers, if that is what you have on hand.
- Breadcrumbs: I use Italian breadcrumbs, but you can use regular breadcrumbs and add in some extra Italian seasoning. This just adds in some texture and volume. The breadcrumbs also help to keep the spread from being too wet.
- Parmesan Cheese: I like freshly grated parmesan cheese the best.
- Italian Seasoning: You can use a premade Italian seasoning mix or you can make your own mixture of Italian seasonings. This really is versatile, so you can use what you have on hand.
- Tortillas: You want to make sure you are using large burrito sized tortillas, which are about 10 inches in diameter. You can make these with smaller tortillas, but I find they work best with the large tortillas.
- Salami & Pepperoni: I like to find the big deli sliced salami and pepperoni, although the regular slices will work, as well. You can also add in any other Italian meats, instead, if desired.
- Cheese: Provolone is my favorite cheese to use, but again, this can be changed up, if desired.
- Lettuce: I prefer to use romaine lettuce. You could use iceberg lettuce, or even a mix of greens.
How to Make Italian Pinwheels
STEP 1: Beat the cream cheese until it is loose and smooth. I like to use a hand mixer, but you can use a spatula. It will just take a little more time and muscle.
STEP 2: Add in the roasted red peppers, banana peppers, breadcrumbs, parmesan, and Italian seasoning. Mix this together well.
STEP 3: It’s time to assemble! Spread the cream cheese mixture evenly over the tortilla. Then take 1/5 of the cheese and place it about 2/3 down the tortilla. I don’t like to do this in the middle, because it throws it off when rolling.
STEP 4: Now take 1/5 of both the pepperoni and salami and layer it over the whole tortilla. Try to layer this as evenly as possible.
STEP 5: Take 1 cup of the lettuce and layer it over where you laid down the cheese.
STEP 6: Carefully and tightly roll the tortilla, keeping the lettuce in the middle. Wrap this in plastic wrap. Repeat with the remaining 4 tortillas and remaining ingredients. Refrigerate the rolls for 1 hour. Remove and cut the ends from the rolls, then slice into 8 even slices per roll.
Tips and Tricks
Refrigerating the rolls helps to keep them rolled and together. If you are in a hurry, you may need to use a toothpick to keep them together.
These pinwheels can be made a day in advance, and then sliced before serving. You can slice them earlier, but they will look the best if sliced just before serving.
Make sure you’re draining the roasted red pepper and banana peppers before adding. Pat dry with a paper towel, if needed. If the spread is too wet, the tortillas will get soggy.
More Italian Inspired Recipes
Italian Sub
Italian Chopped Salad
Savory Italian Tart
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Italian Pinwheels
Ingredients
- 8 oz cream cheese softened
- 2/3 cup roasted red peppers chopped
- 2/3 cup banana peppers chopped
- 1/4 cup Italian breadcrumbs
- 1/4 cup finely grated parmesan cheese
- 1 teaspoon Italian seasoning
- 5 burrito sized flour tortillas
- 1/2 pound sliced provolone cheese
- 1/2 pound sliced salami
- 1/2 pound sliced pepperoni
- 5 cups shredded lettuce
Instructions
- In a bowl, beat the cream cheese until smooth.8 oz cream cheese
- Add the roasted red peppers, banana peppers, breadcrumbs, cheese, and Italian seasoning. Mix until combined.2/3 cup roasted red peppers, 2/3 cup banana peppers, 1/4 cup Italian breadcrumbs, 1/4 cup finely grated parmesan cheese, 1 teaspoon Italian seasoning
- Spread 1/5 of the cream cheese mixture over one tortilla. Place 1/5 of the cheese down about 2/3 down the tortilla in a line. Layer 1/5 of the salami and pepperoni over the tortilla. Add 1 cup of lettuce over where you laid the cheese.5 burrito sized flour tortillas, 1/2 pound sliced salami, 1/2 pound sliced pepperoni, 1/2 pound sliced provolone cheese, 5 cups shredded lettuce
- Tightly roll the tortilla around the filling. The lettuce will be in the center. Wrap tightly with plastic wrap.
- Repeat with the remaining ingredients, making a total of 5 rolls. Refrigerate for at least 1 hour.
- Remove from the refrigerator and remove the plastic wrap. Cut the ends of the rolls off. Cut each roll in half, then each half into fourths, making 8 pinwheels per roll.
- Serve immediately, or refrigerate until needed.
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