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Italian pinwheels filled with cream cheese, salami, and fresh vegetables rolled on a tortilla.

Italian Pinwheels

These creamy, cold Italian Pinwheels are packed with classic deli flavors, easy to make ahead, and perfect for any gathering.
Print Recipe Pin Recipe
Prep Time 15 minutes
Total Time 1 hour 15 minutes
Servings: 12 pieces
Course: Appetizer, Snacks
Cuisine: Italian
Calories: 90
Ingredients Method Notes

Ingredients
  

For the filling
  • 8 oz cream cheese, softened Make sure it's softened for easy spreading.
  • 2 tbsp mayonnaise For a smoother filling.
  • 1 tbsp Italian seasoning Adds flavor to the cream cheese spread.
  • 1 tsp garlic powder For added flavor.
  • 1/4 cup Parmesan cheese, grated Can substitute with shredded Italian blend cheese.
  • 4 slices Provolone cheese Optional but enhances flavor.
  • 4 slices salami For the main protein.
  • 4 slices pepperoni Adds a spicy touch.
  • 4 slices ham Another layer of flavor.
  • 1/2 cup roasted red peppers, drained Pat dry with a towel.
  • 1/2 cup banana peppers or pepperoncini, drained Pat dry to avoid sogginess.
  • 1 cup spinach or arugula Optional for crunch.
For assembly
  • 4 large flour tortillas Burrito size works best.

Method
 

Preparation
  1. In a bowl, mix the softened cream cheese with mayonnaise, Italian seasoning, garlic powder, and Parmesan cheese until well combined.
  2. Taste the mixture and adjust seasoning, adding banana pepper juice if desired.
  3. Spread the cream cheese mixture evenly over the tortillas, almost to the edges.
  4. Layer the deli meats, cheeses, and any additional fillings like roasted peppers or spinach across the tortilla.
  5. Roll the tortilla tightly from one end to the other.
  6. Wrap the rolled tortilla in plastic wrap and chill it in the refrigerator for at least 1 hour.
Serving
  1. When ready to serve, trim the ends of the roll and slice into 1-inch pieces.

Notes

These pinwheels can be made ahead of time; they keep well for about 24 hours before slicing. Best eaten the same day after slicing, but can last 2 days in a sealed container. Use a paper towel in the container to absorb excess moisture.