Description
These Italian Pinwheels are a delicious and easy-to-make appetizer featuring layers of Genoa salami, pepperoni, provolone cheese, and crisp romaine lettuce all rolled up in a flour tortilla with a flavorful pepper spread. Perfect for parties, snacks, or lunch!
Ingredients
Scale
Pinwheels
- 3 flour tortillas burrito size
- 1 8 oz package Genoa salami
- 30 small pepperoni slices
- 9 slices Provolone cheese
- Romaine lettuce, enough for layering
Pepper Spread
- 1 8 oz package cream cheese, softened
- 1/4 cup Italian bread crumbs
- 1/4 cup Parmesan cheese
- 2/3 cup roasted or sweet red peppers, chopped small (jarred)
- 2/3 cup banana peppers, chopped small (jarred)
Instructions
- Prepare the Pepper Spread: In a bowl, mix together the softened cream cheese, Italian bread crumbs, Parmesan cheese, chopped roasted or sweet red peppers, and chopped banana peppers until the mixture is well combined and smooth.
- Spread on Tortillas: Evenly spread one third of the pepper spread mixture onto each flour tortilla, spreading it out towards the edges but leaving a small border for easier rolling.
- Add Cheese Layer: In the center of each tortilla, place 3 slices of Provolone cheese side by side in a row to cover the spread.
- Layer Salami: Cover the cheese layer with enough Genoa salami slices to cover the tortilla surface evenly.
- Layer Pepperoni: Place the pepperoni slices on top of the salami, again covering the surface evenly.
- Add Lettuce: Finally, add a layer of fresh romaine lettuce over the pepperoni slices for a crisp texture.
- Roll and Chill: Roll up each tortilla tightly to form pinwheels. Wrap them tightly in plastic wrap or place in an airtight container and refrigerate for at least 1 hour to firm up and hold together well.
- Slice and Serve: After chilling, slice the rolled tortillas into pinwheels using a serrated knife for clean cuts. Arrange on a platter and serve immediately.
Notes
- Use large burrito-sized flour tortillas for best results; smaller tortillas can be used but may yield smaller pinwheels.
- Regular sized pepperoni slices work well, but large slices can also be used if available.
- Chilling the rolled pinwheels for at least 1 hour is important so they hold together when sliced and served.
- Using a serrated knife to slice the pinwheels results in cleaner, neater cuts compared to a regular knife.
- To finely chop the peppers for the spread, use a food processor for an even texture and ease of preparation.
Nutrition
- Serving Size: 1 pinwheel
- Calories: 180 kcal
- Sugar: 2 g
- Sodium: 520 mg
- Fat: 14 g
- Saturated Fat: 6 g
- Unsaturated Fat: 6 g
- Trans Fat: 0 g
- Carbohydrates: 6 g
- Fiber: 1 g
- Protein: 8 g
- Cholesterol: 25 mg
