Italian Pinwheels Appetizer (Print Version)
Colorful rolled appetizers with Italian meats, provolone, and herbs in soft tortillas.
# Recipe Ingredients:
→ Meats
01 - 6 slices Genoa salami (approximately 3 oz)
02 - 6 slices deli ham (approximately 3 oz)
03 - 6 slices pepperoni (approximately 3 oz)
→ Cheese
04 - 6 slices provolone cheese (approximately 3 oz)
→ Vegetables & Greens
05 - 1 cup baby spinach leaves, washed and dried
06 - 1 medium roasted red bell pepper, thinly sliced
→ Cream Spread
07 - 4 oz cream cheese, softened
08 - 2 tablespoons mayonnaise
09 - 1 teaspoon Italian seasoning
10 - 1 small garlic clove, minced
→ Bread
11 - 4 large 10-inch flour tortillas
→ Garnish
12 - 2 tablespoons finely chopped fresh basil or parsley
# Directions:
01 - Combine softened cream cheese, mayonnaise, Italian seasoning, and minced garlic in a small bowl. Mix until completely 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 - Distribute one-quarter of the spinach leaves, salami, ham, pepperoni, provolone cheese, and roasted red pepper slices evenly over the cream cheese layer.
04 - Begin rolling from one edge, applying firm pressure to create a tight cylinder log shape.
05 - Repeat the spreading, layering, and rolling process with the remaining three tortillas and filling portions.
06 - Wrap each rolled tortilla securely in plastic wrap. Refrigerate for a minimum of 30 minutes to firm the structure for clean slicing.
07 - Remove plastic wrap and use a sharp knife to cut each roll into 6 even pinwheel rounds, approximately 1 inch thick.
08 - Arrange pinwheels on a serving platter. Sprinkle with chopped fresh basil or parsley if desired. Serve chilled.
# Expert Advice:
01 -
- The cream cheese spread keeps everything perfectly secure so nothing spills out when you bite in
- You can assemble them the night before and they actually taste better after resting
02 -
- Cold tortillas crack when you try to roll them, so let them sit at room temperature for 10 minutes first
- A serrated knife creates the cleanest slices without squishing the fillings
03 -
- If your tortillas are stiff, microwave them between damp paper towels for 15 seconds
- Wipe your knife between rolls for the cleanest, most picture perfect slices