Italian Pinwheels

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!

Course Appeitizer

Cuisine Italian

Prep Time 20

Refrigeration 1

Total Time 1 20

Servings servings

Calories 490kcal

Author Deborah Harroun

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.

Notes

Nutrition information provided as an estimate only. Various brands and products can change the counts. Any nutritional information should be used as a general guide.

Nutrition