Italian Salami and Provolone Pinwheels Recipe
Delicious and easy-to-make Italian Pinwheels featuring layers of Genoa salami, provolone cheese, fresh romaine lettuce, and a flavorful cream cheese spread with pepperoncini, sun-dried tomatoes, and basil pesto, all rolled into soft flour tortillas. Perfect for appetizers, lunch, or snacks.
- Prep Time: 20 minutes
- Cook Time: 0 minutes
- Total Time: 50 minutes
- Yield: 24 pinwheels (approximately 6 pinwheels per tortilla)
- Category: Appetizer
- Method: No-Cook
- Cuisine: Italian
Ingredients
For the Pinwheels
- 4 burrito size (10-inch) flour tortillas
- 7 oz. Genoa salami slices
- 12 slices provolone cheese
- 8 romaine lettuce leaves
Cream Cheese Spread
- 8 oz block cream cheese, softened
- 1/3 cup jarred pepperoncini, diced (measure sliced, then chop)
- 1/3 cup sun dried tomatoes in oil, rinsed and patted very dry, diced (measure before rinsing/chopping)
- 1/4 cup basil pesto
- 1/2 tsp dried basil
- 1/2 tsp dried oregano
- 1/4 tsp garlic powder
- 1/4 tsp pepper
- 1/8 tsp salt
Instructions
- Prepare the Cream Cheese Spread: In a medium bowl, combine the softened cream cheese, diced pepperoncini, diced sun-dried tomatoes, basil pesto, dried basil, dried oregano, garlic powder, pepper, and salt. Mix thoroughly until all ingredients are evenly incorporated to create a flavorful spread.
- Assemble the Tortillas: Lay out each of the 10-inch flour tortillas on a clean surface. Evenly spread a generous layer of the prepared cream cheese mixture over each tortilla, covering it completely but leaving a small margin around the edges.
- Add the Fillings: Arrange the Genoa salami slices evenly over the cream cheese spread on each tortilla. Then place the provolone cheese slices on top of the salami, followed by laying fresh romaine lettuce leaves over the cheese, ensuring an even distribution to maintain the roll’s structure and flavor balance.
- Roll the Pinwheels: Starting from one edge, tightly roll up each tortilla into a log shape, using gentle pressure to keep the fillings compact without tearing the tortilla.
- Chill and Slice: Wrap each rolled tortilla log tightly in plastic wrap and refrigerate for at least 30 minutes to allow the flavors to meld and to make slicing easier. Once chilled, unwrap and slice each roll into 1 to 1.5-inch thick pinwheels to serve.
Notes
- Make sure the cream cheese is softened before mixing to achieve a smooth spread.
- Rinsing and patting dry the sun-dried tomatoes helps reduce excess oil for better texture.
- These pinwheels can be made a few hours ahead and stored refrigerated for up to 24 hours.
- Serve chilled or at room temperature for best flavor.
- For a vegetarian version, substitute salami with roasted red peppers or grilled veggies.
