Italian Pinwheels (Printable)
Colorful rolled tortilla appetizers with Italian deli meats, cheeses, and fresh vegetables
# What You Need:
→ Dairy
01 - 8 oz cream cheese, softened
02 - 1/2 cup shredded provolone or mozzarella cheese
→ Meats
03 - 4 oz sliced Genoa salami
04 - 4 oz sliced ham
05 - 4 oz sliced pepperoni
→ Vegetables & Greens
06 - 1/2 cup roasted red pepper strips, patted dry and chopped
07 - 1 cup baby spinach leaves, washed and dried
→ Bread
08 - 4 large (10-inch) flour tortillas or flatbreads
→ Condiments & Seasoning
09 - 1/2 tsp Italian seasoning
10 - Freshly ground black pepper, to taste
# How To Make It:
01 - In a medium bowl, mix softened cream cheese, chopped roasted red peppers, shredded cheese, Italian seasoning, and black pepper until smooth and well combined.
02 - Lay out a tortilla on a clean surface. Spread about a quarter of the cream cheese mixture evenly over the entire tortilla, reaching the edges.
03 - Layer a quarter each of the salami, ham, and pepperoni evenly over the cream cheese mixture.
04 - Scatter a quarter of the baby spinach leaves across the meats.
05 - Roll the tortilla up tightly from one edge to the other, forming a snug log. Repeat with remaining tortillas and fillings.
06 - Wrap each rolled tortilla tightly in plastic wrap and refrigerate for at least 30 minutes to set.
07 - Unwrap and slice each roll crosswise into 1-inch pinwheels. Arrange on a platter and serve chilled or at room temperature.
# Expert Suggestions:
01 -
- You can assemble everything the night before and simply slice when guests arrive
- The combination of creamy, salty, and fresh hits every craving at once
02 -
- Chilling the rolled tortillas for at least 30 minutes is the difference between neat pinwheels and a messy unraveling situation
- A serrated knife cuts through the tortilla without squishing the delicate layers
03 -
- Use an offset spatula to spread the cream cheese mixture evenly without tearing the tortilla
- Wipe your knife clean between every few slices for the prettiest presentation