Italian Pinwheels Recipe

Introduction

These Italian Pinwheels are a delicious and easy-to-make appetizer, perfect for parties or casual gatherings. Featuring layers of savory meats, cheese, and a flavorful pepper spread, they are as visually appealing as they are tasty.

Ingredients

• 3 large flour tortillas (burrito size)
• 1 (8 oz) package Genoa salami
• 30 small pepperoni slices
• 9 slices provolone cheese
• Romaine lettuce leaves
• For the Pepper Spread:
• 1 (8 oz) package cream cheese, softened
• 1/4 cup Italian bread crumbs
• 1/4 cup grated Parmesan cheese
• 2/3 cup roasted or sweet red peppers (jarred, chopped small)
• 2/3 cup banana peppers (jarred, chopped small)

Instructions

1. Step 1: In a bowl, combine the cream cheese, Italian bread crumbs, Parmesan cheese, chopped red peppers, and banana peppers. Mix until well blended to create the pepper spread.
2. Step 2: Spread one-third of the pepper spread evenly over each tortilla, covering almost up to the edges.
3. Step 3: Lay three slices of provolone cheese down the center of each tortilla.
4. Step 4: Arrange enough Genoa salami slices to cover the tortilla over the cheese.
5. Step 5: Top the salami with about 10 pepperoni slices per tortilla.
6. Step 6: Add a few romaine lettuce leaves on top of the pepperoni layer.
7. Step 7: Roll each tortilla tightly into a log shape to keep all the fillings inside.
8. Step 8: Wrap the rolls in plastic wrap and refrigerate for at least one hour to firm up.
9. Step 9: Using a serrated knife, slice each roll into 1-inch thick pinwheels for clean, even pieces.
10. Step 10: Arrange the pinwheels on a platter and serve chilled.

Tips & Variations

• Use a serrated knife to slice the pinwheels cleanly without squishing the roll.
• Substitute turkey or ham for the salami and pepperoni for a lighter option.
• Add a thin layer of mustard or pesto under the cheese for an extra flavor boost.
• Use spinach or kale instead of romaine for a different green twist.

Storage

Store the wrapped pinwheel rolls in the refrigerator for up to 2 days before slicing. After slicing, keep the pinwheels in an airtight container and consume within 24 hours for best freshness. Serve chilled or at room temperature. Avoid freezing as the texture may change.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I make the pepper spread ahead of time?

Yes, the pepper spread can be made a day in advance and stored in an airtight container in the refrigerator. This allows the flavors to meld for even more taste.

What is the best way to keep the pinwheels from falling apart?

Rolling the tortillas tightly and refrigerating them wrapped in plastic wrap helps the pinwheels firm up, making slicing and serving much easier without losing their shape.

Italian Pinwheels Recipe

Print Recipe

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4.9 from 84 reviews

These Italian Pinwheels are a flavorful and easy-to-make appetizer featuring a creamy pepper spread, layers of Genoa salami, pepperoni, provolone cheese, and crisp romaine lettuce, all rolled inside warm flour tortillas. Perfect for parties, lunchboxes, or casual get-togethers, they are served chilled for a refreshing bite.

• Author: Clara
• Prep Time: 20 minutes
• Cook Time: 0 minutes
• Total Time: 1 hour 20 minutes
• Yield: 12 pinwheels 1x
• Category: Appetizer
• Method: No-Cook
• Cuisine: Italian-American

Ingredients

Scale 1x2x3x

For the Pinwheels:

• 3 large flour tortillas (burrito size)
• 1 (8 oz) package Genoa salami
• 30 small pepperoni slices
• 9 slices provolone cheese
• Romaine lettuce leaves

For the Pepper Spread:

• 1 (8 oz) package cream cheese, softened
• 1/4 cup Italian bread crumbs
• 1/4 cup grated Parmesan cheese
• 2/3 cup roasted or sweet red peppers (jarred, chopped small)
• 2/3 cup banana peppers (jarred, chopped small)

Instructions

1. Prepare the Pepper Spread: In a medium bowl, combine the softened cream cheese, Italian bread crumbs, grated Parmesan cheese, chopped roasted or sweet red peppers, and chopped banana peppers. Mix thoroughly until evenly combined into a creamy spread.
2. Spread on Tortillas: Lay out each flour tortilla flat and evenly spread about one-third of the pepper spread onto each tortilla, covering nearly the entire surface but leaving a small margin near the edges.
3. Layer Cheese: Place 3 slices of provolone cheese down the center of each tortilla on top of the spread. This will create a creamy, melty layer within the pinwheels.
4. Add Salami: Next, layer enough Genoa salami slices over the provolone cheese to cover the tortilla lengthwise, adding savory flavor and texture.
5. Top with Pepperoni: Place approximately 10 small pepperoni slices evenly over the salami layer for an extra kick of spiciness and richness.
6. Add Lettuce: Arrange a few fresh romaine lettuce leaves on top of the pepperoni slices to add crunch and freshness.
7. Roll Tightly: Starting at one side, roll each tortilla tightly into a log shape, ensuring all layers stay enclosed.
8. Chill to Firm Up: Wrap each rolled tortilla tightly in plastic wrap and refrigerate for at least 1 hour. This chilling step helps the pinwheels firm up for easier slicing and better flavor melding.
9. Slice into Pinwheels: Using a serrated knife, slice each log into 1-inch thick rounds. The serrated knife helps achieve clean, neat cuts without squishing the roll.
10. Serve: Arrange the pinwheels on a serving platter and serve chilled as a delicious appetizer or snack.

Notes

• For best results, use large burrito-size flour tortillas to ensure ample filling and easy rolling.
• If you prefer, substitute turkey or ham for the salami and pepperoni for a milder version.
• Chilling the rolled tortillas is key for maintaining shape when slicing.
• Use a serrated knife to get clean slices and prevent the pinwheels from squashing.
• These pinwheels can be made a day ahead and stored tightly wrapped in the refrigerator.

Keywords: Italian pinwheels, appetizer, finger food, party snack, salami roll-ups, cream cheese spread, no-cook recipe, easy appetizer