Italian Pinwheels Recipe

stacking two pieces of Italian pinwheels.

These easy Italian pinwheels transform classic Italian sandwich ingredients - meats, cheese, and veggies - into delicious bite-sized portions that are perfect for parties or a quick lunch!

Course Main Course

Cuisine Italian

Keyword Italian, Pinwheel, Pinwheels

Prep Time 20

Chilling time 1

Total Time 1 20

Servings Pinwheels

Calories 163kcal

Author Stacey aka the Soccer Mom

Cost $15

Equipment

Serrated Knife
Cutting Board

Ingredients

4 10-inch flour tortillas
8 oz package cream cheese softened
1 tbsp Italian seasoning
1 cup sliced pepperoncini
1 medium tomato
3 leaves romaine lettuce chopped
12 slices hard salami
12 slices ham
12 slices provolone cheese
32-64 slices pepperoni

Instructions

Add the cream cheese and Italian seasoning to a mixing bowl and stir until incorporated.
Chop the pepperoncini and tomato into fine chunks. Add to the cream cheese mixture and stir together.
Scoop ¼ of the mixture onto each tortilla and spread across the entire surface. Repeat until all 4 tortillas are covered.
Chop lettuce and scatted on top of each cream-cheese coated tortilla.
Arrange 3 slices of cheese across the center of each tortilla, then 3 slices of hard salami on top of that, and lastly 3 slices of ham on top of that.
Place 4-8 slices of pepperoni above and below the meat and cheese layer, so that the entire surface of each tortilla is covered in meat.
Starting from the top, tightly roll the tortilla into itself, until it is all rolled up. Use toothpicks to secure if needed. Chill for an hour in the fridge.
Remove from the refrigerator right before serving, trim the ends, and slice into 1-inch sections.

Video

Notes

Note: Nutrition information is an estimate only. You actual values may vary depending on exact ingredients and amounts used.

Tortillas - Large, burrito tortillas work best for this recipe. A smaller tortilla (taco size) won't hold all the ingredients in as well.

Veggies - This is an easy recipe to customize with your favorite vegetables. Roasted red bell pepper, sun-dried tomatoes, or sweet red bell peppers would all taste fantastic.

Meal Prep - This dish can be prepared the day before, and kept tightly covered and refrigerated until ready to serve. I recommend waiting to cut into individual pieces until serving time.

Total Time - I recommend at least an hour of chilling time after rolling the pinwheels, before you try to slice them. This allows the cream cheese to harden and holds everything together nicely. If you're in a hurry and want to go ahead and eat, you can use a toothpick to hold the roll-ups together.

Slicing - I find that a serrated knife works best for cutting the roll-ups. After you cut each piece, rotate the roll a bit so that it doesn't get smashed down on one side.

Storage - Keep leftovers in an airtight container in the fridge for 2-3 days. You can also cover with plastic wrap to prevent them from drying out or absorbing other flavors from the fridge.

Nutrition