Italian Pinwheel Sandwiches (Printable)
Layers of Italian meats, cheese, and vegetables rolled in tortillas for easy bite-sized appetizers.
# What You Need:
→ Meats
01 - 4 oz thinly sliced Genoa salami
02 - 4 oz thinly sliced pepperoni
03 - 4 oz thinly sliced deli ham
→ Cheese
04 - 6 slices provolone cheese
→ Vegetables & Greens
05 - 1 cup baby spinach leaves, washed and dried
06 - 1/2 cup roasted red peppers, sliced thin
07 - 1/4 cup sliced black olives (optional)
→ Spreads & Condiments
08 - 4 tablespoons cream cheese, softened
09 - 2 tablespoons mayonnaise
10 - 1 teaspoon Italian seasoning
11 - 1/2 teaspoon garlic powder
→ Wraps
12 - 4 large (10-inch) flour tortillas
# How-To Steps:
01 - Combine cream cheese, mayonnaise, Italian seasoning, and garlic powder in a small bowl. Mix until smooth and thoroughly blended.
02 - Place a tortilla on a clean work surface. Spread one-quarter of the cream cheese mixture evenly across the entire surface, extending to the edges.
03 - Arrange 1 oz each of salami, pepperoni, and ham over the tortilla. Top with 1 to 2 slices of provolone cheese.
04 - Distribute a handful of spinach leaves, roasted red pepper strips, and black olives if desired evenly across the meat and cheese layer.
05 - Starting from one edge, roll the tortilla tightly, keeping the filling compact and secure.
06 - Repeat the process with remaining tortillas and fillings. Wrap each roll tightly in plastic wrap and refrigerate for at least 1 hour to firm.
07 - Remove from plastic wrap and slice each roll into 6 equal pinwheels using a sharp knife. Arrange on a serving platter. Serve chilled or at room temperature.
# Helpful Tips:
01 -
- They come together in 20 minutes flat but look like you spent hours arranging them
- The cream cheese spread keeps everything intact so nothing falls apart when people grab them
- You can make them the night before and they actually taste better after chilling
02 -
- Room temperature tortillas are the difference between easy rolling and frustrating tears
- The chilling step isn't optional unless you want your pinwheels to fall apart when sliced
03 -
- Use a serrated knife and saw gently through the tortillas to avoid squishing the fillings
- Pat your roasted red peppers and spinach completely dry to prevent soggy pinwheels