Italian Pinwheels Recipe
Italian Pinwheels are an easy appetizer for any party, an easy snack, or or a light dinner.
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Servings: 10 servings
Equipment
Ingredients
Italian Pinwheels
- 3 large flour tortillas burrito size
- 15 slices genoa salami
- 9 slices provolone cheese
- 30 slices pepperoni
- 6 large lettuce leaves or 1 1/2 cups shredded lettuce
Veggie Spread
- 8 ounces cream cheese softened
- 1 tablespoon Italian seasoning
- 1/4 cup Parmesan cheese
- 1/2 cup roasted red peppers chopped fine
- 2/3 cup pepperoncini peppers seeded and chopped fine
Instructions
- Combine all the ingredients for the veggie spread in a medium bowl.
- Lay out the three tortillas.
- Divide the spread between the three tortillas and spread into an even layer on each one.
- In the center place the three cheese slices.
- Cover the whole tortilla with the salami slices next.
- Scatter the pepperoni over the salami as evenly as possible.
- Lay on the lettuce leaves or sprinkle the shredded lettuce.
- Starting on one edge, roll tightly. Wrap in plastic wrap and place in the fridge.
- Chill for at least one hour.
- Remove plastic wrap and slice into 1 inch pieces with a serrated knife.
- Serve!
Notes
- For best results, be sure to soften your cream cheese to room temperature for easier mixing.
- Substitute sun-dried tomatoes and basil for the red peppers and italian seasoning.
- For the lettuce you can use green leaf lettuce, romaine lettuce, or iceberg lettuce.
- Try different flavor wraps like spinach, whole wheat, or low-carb tortillas.
- Wrap the pinwheels as tightly as possible.
- Chill before slicing to help them retain their shape.
- Use a sharp knife or a serrated knife when slicing.
- Wipe knife clean between cuts to avoid smearing the filling.
- Pepperoncinis are similar to banana peppers.
Nutrition
Serving: 3rolls | Calories: 361kcal | Carbohydrates: 14g | Protein: 16g | Fat: 27g | Saturated Fat: 13g | Polyunsaturated Fat: 12g | Cholesterol: 65mg | Sodium: 1009mg | Fiber: 2g | Sugar: 3g