Description
These Italian Pinwheels are a delicious and easy-to-make appetizer featuring layers of Genoa salami, pepperoni, provolone cheese, and crisp romaine lettuce wrapped in a tortilla with a flavorful pepper spread. Perfect for parties or an easy snack, they need to chill for an hour to hold together well and slice perfectly into bite-sized pinwheels.
Ingredients
Scale
Main Ingredients
- 3 flour tortillas, burrito size
- 1 8 oz package Genoa salami
- 30 small pepperoni slices
- 9 slices provolone cheese
- Romaine lettuce, as needed
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
- Make 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 until the mixture is well incorporated and smooth.
- Spread on tortilla: Evenly spread one third of the pepper spread mixture onto one flour tortilla, covering the surface.
- Add cheese layer: In the center of the tortilla, place three slices of provolone cheese side by side forming a row.
- Layer salami: Next, add enough Genoa salami slices to cover the tortilla evenly on top of the cheese.
- Layer pepperoni: Then, layer the pepperoni slices evenly over the salami.
- Add lettuce: Finally, place a layer of romaine lettuce on top of the pepperoni for freshness and crunch.
- Roll and chill: Roll the tortilla up tightly, ensuring all layers stay together, then refrigerate it for about 1 hour to help it set and hold shape.
- Slice and serve: After chilling, slice the rolled tortilla into pinwheels about 1 inch thick using a serrated knife for clean cuts and serve immediately.
Notes
- Use large burrito-sized tortillas for best results; smaller tortillas can be used but will produce smaller pinwheels.
- Standard sized pepperoni slices work well, but larger slices can be used if desired for a different texture.
- Chilling the roll for at least 1 hour is essential for the pinwheels to hold together and slice cleanly.
- Using a serrated knife to slice the pinwheels yields the cleanest and neatest cuts.
- To finely chop the peppers, you can use a food processor which works very efficiently.
Nutrition
- Serving Size: 1 pinwheel
- Calories: 150 kcal
- Sugar: 2 g
- Sodium: 400 mg
- Fat: 12 g
- Saturated Fat: 5 g
- Unsaturated Fat: 5 g
- Trans Fat: 0 g
- Carbohydrates: 8 g
- Fiber: 1 g
- Protein: 6 g
- Cholesterol: 25 mg
