The Italian spice-infused cream cheese spread makes these pinwheels extra creamy, while the pepperoncini peppers give it that vinegar bite you love in a classic Italian sandwich!
Prep Time30 minutesmins
Total Time30 minutesmins
Course: Appetizer
Cuisine: American
Servings: 40pinwheels
Calories: 85kcal
Author: Shawn
Ingredients
5large tortillas, 10" (I used Sun Dried Tomato Wraps)
8ozCream cheese, softened
1tbspItalian Salad Dressing
1tbspItalian seasoning, dry
5slicesprovolone cheese, halved
15slicesdeli ham
15slicessalami, thinly sliced
20slicespepperoni
2large roasted red bell peppers, drained and patted dry and cut into thin strips
1/2cuppepperoncini peppers, sliced (drained and patted dry)
Combine the cream cheese, Italian dressing and Italian herbs in a bowl and beat until smooth and creamy. Spread about 2 tablespoons on each tortilla.
Start layering ingredients on tortilla a little off center and evenly across the tortilla in a horizontal line in this order: 2 slices halved provolone cheese, 3 slices deli ham, 3 slices salami, 4 slices pepperoni, 3 to 4 strips of roasted red bell pepper, 1 tbsp pepperoncini peppers.
Roll the pinwheel into a tight tube, starting at the end with the filling. Use a sharp knife to slice the pinwheels into 1 inch slices. OR wrap the tortilla roll in plastic wrap and store in fridge until ready to eat, then slice. Enjoy!