Ingredients
Equipment
Method
Preparation Steps
- In a mixing bowl, blend 8 oz of softened cream cheese with 1 tablespoon of Italian seasoning until smooth. This creates the base for your pinwheels.
- Finely chop 1 cup of sliced pepperoncini and 1 medium tomato, and fold them into the cream cheese mixture.
- Spread approximately 1/4 of the cream cheese mixture evenly on each tortilla.
- Sprinkle chopped romaine lettuce over the cream cheese layer on each tortilla.
- Layer 3 slices each of provolone cheese, hard salami, and ham down the center of each tortilla.
- Top each tortilla with 4-8 slices of pepperoni.
- Tightly roll each tortilla away from you, applying gentle pressure.
- Wrap the rolled tortillas in plastic wrap and refrigerate for at least 1 hour.
- After chilling, carefully unwrap the tortillas, trim the ends, and slice each roll into 1-inch sections.
Nutrition
Notes
These Italian Pinwheels can be made a day in advance and stored for up to 3 days in an airtight container.
