Italian Pinwheels (Printable)
Savory rolled tortillas with Italian meats, cheese, and vegetables
# What You Need:
→ Dairy
01 - 8 oz cream cheese, softened
02 - 1/2 cup shredded provolone or mozzarella cheese
→ Meats
03 - 4 oz sliced Genoa salami
04 - 4 oz sliced ham
05 - 4 oz sliced pepperoni
→ Vegetables
06 - 1/2 cup roasted red pepper strips, patted dry and chopped
07 - 1 cup baby spinach leaves, washed and dried
→ Bread
08 - 4 large 10-inch flour tortillas
→ Seasonings
09 - 1/2 tsp Italian seasoning
10 - Freshly ground black pepper, to taste
# Directions:
01 - In a medium bowl, combine softened cream cheese, chopped roasted red peppers, shredded cheese, Italian seasoning, and black pepper. Mix until smooth and well blended.
02 - Place a tortilla on a clean work surface. Spread one-quarter of the cream cheese mixture evenly over the entire surface, extending to the edges.
03 - Arrange equal portions of salami, ham, and pepperoni over the cream cheese layer, distributing evenly across the tortilla.
04 - Scatter one-quarter of the baby spinach leaves over the meat layer, pressing gently to adhere.
05 - Starting from one edge, roll the tortilla tightly into a compact log. Repeat with remaining tortillas and filling ingredients.
06 - Wrap each roll securely in plastic wrap and refrigerate for at least 30 minutes to firm up for easier slicing.
07 - Remove from plastic wrap and slice each roll crosswise into 1-inch rounds. Arrange on a serving platter and serve chilled or at room temperature.
# Expert Tips:
01 -
- They look impressive but take about twenty minutes from start to finish
- You can prep them the night before and slice right before serving
02 -
- Never skip the chilling step because warm rolls will squish when you try to slice them
- Use your sharpest knife and clean it between rolls for the prettiest cuts
03 -
- Pat your roasted red peppers thoroughly with paper towels before chopping
- Place toothpicks in each pinwheel if serving standing up at a party