Italian Pinwheel Sandwiches (Printable)
Colorful rolled tortillas stacked with salami, pepperoni, ham, provolone, and vegetables for easy party appetizers.
# What You'll 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 Make It:
01 - Combine the cream cheese, mayonnaise, Italian seasoning, and garlic powder in a small bowl. Mix thoroughly until smooth and well incorporated.
02 - Place a tortilla flat 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, ensuring even coverage.
04 - Distribute a handful of spinach leaves, several strips of roasted red pepper, and black olives if desired across the meat and cheese layer.
05 - Starting from one edge, roll the tortilla tightly toward the opposite edge, applying gentle pressure to keep the filling compact and secure.
06 - Continue the process with the remaining three tortillas, dividing all fillings equally among them.
07 - Wrap each completed roll tightly in plastic wrap. Refrigerate for a minimum of 1 hour to allow the fillings to set and the rolls to firm.
08 - Remove the plastic wrap and slice each roll into 6 equal pinwheels using a sharp knife. Arrange on a serving platter and serve chilled or at room temperature.
# Expert Tips:
01 -
- They look impressive but take zero actual cooking skills
- You can make them ahead and pull them out right before guests arrive
02 -
- Cold tortillas crack when you try to roll them so let them sit out for fifteen minutes first
- The chilling time is what keeps these from falling apart when you slice them
03 -
- Rotate the tortilla a quarter turn after spreading to help reach the edges more easily
- If serving outdoors, keep the platter on ice because the cream cheese softens fast in heat