Italian Pinwheels Meat Cheese (Printable Version)
Tortilla roll-ups stuffed with Italian meats, provolone, spinach, and roasted peppers for easy entertaining.
# What You'll Need:
→ Meats
01 - 6 slices Genoa salami (approximately 6 oz)
02 - 6 slices deli ham (approximately 6 oz)
03 - 6 slices pepperoni (approximately 6 oz)
→ Cheese
04 - 6 slices provolone cheese (approximately 6 oz)
→ Vegetables & Greens
05 - 1 cup baby spinach leaves, washed and dried
06 - 1 medium roasted red bell pepper, thinly sliced
→ Cream Cheese Spread
07 - 4 oz cream cheese, softened
08 - 2 tbsp mayonnaise
09 - 1 tsp Italian seasoning
10 - 1 small garlic clove, minced
→ Bread
11 - 4 large 10-inch flour tortillas
→ Garnish
12 - 2 tbsp finely chopped fresh basil or parsley
# How To Make It:
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, reaching the edges.
03 - Distribute one-quarter of the spinach leaves, salami, ham, pepperoni, provolone slices, and roasted red pepper strips evenly across the tortilla.
04 - Begin rolling from one edge, pressing firmly to create a tight log. Ensure the roll is compact to prevent filling from shifting.
05 - Continue the process with the remaining three tortillas and filling portions until all pinwheel logs are formed.
06 - Wrap each tortilla log securely in plastic wrap. Refrigerate for at least 30 minutes to firm up for cleaner slicing.
07 - Remove plastic wrap and use a sharp knife to cut each roll into 6 equal pinwheels, approximately 1 inch thick.
08 - Arrange pinwheels on a serving platter. Garnish with chopped fresh basil or parsley if desired. Serve chilled with optional marinara sauce for dipping.
# Expert Advice:
01 -
- They come together in just 15 minutes but look like you spent all day prepPing
- The combination of salty cured meats and creamy cheese spread is absolutely addictive
- You can make them a day ahead and they actually taste better after sitting overnight
02 -
- Chilling the rolled tortillas is absolutely essential or they'll unravel when you try to slice them
- A serrated knife works better than a straight edge for cutting clean pinwheels without squishing the fillings
03 -
- Let the cream cheese come to room temperature before mixing to avoid lumps in your spread
- If your tortillas seem stiff, microwave them for 10 seconds to make them more pliable