Description
Italian Pinwheels are a flavorful appetizer featuring flour tortillas layered with a creamy pepper spread, Genoa salami, pepperoni, provolone cheese, and fresh romaine lettuce. Rolled tightly and chilled to perfection, these pinwheels make a delicious party snack or light lunch option, offering a delightful combination of spicy, savory, and fresh flavors in every bite.
Ingredients
Scale
Pinwheels
- 3 burrito size flour tortillas
- 1 8 oz package Genoa salami
- 30 small pepperoni slices
- 9 slices provolone cheese
- Romaine lettuce (enough for layering)
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, mix together the softened cream cheese, Italian bread crumbs, parmesan cheese, chopped roasted or sweet red peppers, and chopped banana peppers until well combined into a creamy mixture.
- Spread the mixture onto tortilla: Evenly spread one-third of the pepper spread onto each flour tortilla, covering the surface but leaving a small border at the edges for rolling.
- Add the cheese layer: Place three slices of provolone cheese side by side in the center of each tortilla over the pepper spread, forming a base layer within the middle area.
- Layer the meats: Cover the cheese with enough Genoa salami slices to cover the tortilla area, followed by a layer of pepperoni slices spread evenly on top of the salami.
- Add the lettuce: Place fresh romaine lettuce leaves on top of the pepperoni layer, adding a crisp texture to the pinwheels.
- Roll and chill: Roll up each tortilla tightly to enclose the fillings, then wrap in plastic wrap or cover and refrigerate for about 1 hour to allow the pinwheels to firm up and hold together.
- Slice and serve: Use a serrated knife for cleaner cuts to slice the rolled tortillas into pinwheels. Arrange on a serving platter and enjoy as a tasty appetizer or snack.
Notes
- Use large burrito-sized tortillas for best results; smaller tortillas can be used but may yield smaller pinwheels.
- Regular-sized pepperoni slices are recommended, but large-sized pepperoni also works well if available.
- Chilling the rolled pinwheels for at least one hour is essential to help them hold together and slice cleanly.
- A serrated knife produces cleaner cuts and prevents squishing the pinwheels when slicing.
- To achieve finely chopped peppers, placing them in a food processor before mixing is an effective method.
Nutrition
- Serving Size: 1 pinwheel
- Calories: 220 kcal
- Sugar: 2 g
- Sodium: 550 mg
- Fat: 16 g
- Saturated Fat: 7 g
- Unsaturated Fat: 7 g
- Trans Fat: 0 g
- Carbohydrates: 12 g
- Fiber: 1 g
- Protein: 9 g
- Cholesterol: 30 mg
