Description
Italian Pinwheels are a delightful appetizer featuring layers of Genoa salami, pepperoni, provolone cheese, and romaine lettuce rolled up in a soft flour tortilla with a flavorful pepper spread. Perfect for parties and easy to prepare ahead of time, these bite-sized pinwheels offer a combination of savory meats, creamy cheeses, and tangy peppers.
Ingredients
Scale
Roll Ingredients
- 3 flour tortillas burrito size
- 1 8 oz package Genoa salami
- 30 small pepperoni slices
- 9 slices provolone cheese
- Romaine lettuce (amount as desired)
Pepper Spread
- 1 8 oz package cream cheese, softened
- 1/4 cup Italian bread crumbs
- 1/4 cup Parmesan cheese
- 2/3 cup roasted or sweet red peppers, chopped small (jarred)
- 2/3 cup banana peppers, chopped small (jarred)
Instructions
- Prepare the pepper spread: In a bowl, combine the softened cream cheese, Italian bread crumbs, Parmesan cheese, chopped roasted or sweet red peppers, and chopped banana peppers. Mix well until all ingredients are fully incorporated and the spread is smooth.
- Spread on tortillas: Lay out one flour tortilla at a time and evenly spread one-third of the pepper spread mixture over the entire surface of the tortilla.
- Layer cheese and meats: In the center of the tortilla, place three slices of provolone cheese side by side. Then layer enough Genoa salami over the tortilla to cover it, followed by a layer of pepperoni slices covering the salami.
- Add lettuce: Top the pepperoni with a layer of fresh romaine lettuce to add crunch and freshness.
- Roll and chill: Roll the tortilla up tightly from one edge to the other, ensuring the filling is secure inside. Wrap tightly and refrigerate for about 1 hour until the roll is firm and easy to slice.
- Slice and serve: Using a serrated knife for clean cuts, slice the rolled tortillas into pinwheels about 1-inch thick. Arrange on a serving platter and enjoy immediately.
Notes
- Use large burrito-sized tortillas for best results; smaller tortillas can be used but may produce smaller pinwheels.
- Regular sized pepperoni slices work well, but large slices can also be used if available.
- Chilling the rolled tortillas for at least one hour is essential to help them hold together when sliced.
- Use a serrated knife to cut the pinwheels to avoid squashing and to get clean edges.
- For finer pepper pieces in the spread, use a food processor to chop the peppers before mixing.
Nutrition
- Serving Size: 1 pinwheel
- Calories: 150 kcal
- Sugar: 2 g
- Sodium: 450 mg
- Fat: 12 g
- Saturated Fat: 5 g
- Unsaturated Fat: 6 g
- Trans Fat: 0 g
- Carbohydrates: 6 g
- Fiber: 1 g
- Protein: 6 g
- Cholesterol: 20 mg
