Perfect for game days, holidays, or any party, these Italian Pinwheels are a quick, delicious, and exciting appetizer that’s sure to impress!
INGREDIENTS
Tortillas and Fillings:
- 3 large flour tortillas (burrito size)
- 8 oz package Genoa salami
- 30 small pepperoni slices
- 9 slices provolone cheese
- Romaine lettuce
Pepper Spread:
- 8 oz cream cheese, softened
- 1/4 cup Italian breadcrumbs
- 1/4 cup grated Parmesan cheese
- 2/3 cup roasted or sweet red peppers (jarred, finely chopped)
- 2/3 cup banana peppers (jarred, finely chopped)
INSTRUCTIONS
- Make the Pepper Spread: Combine the cream cheese, breadcrumbs, Parmesan cheese, roasted red peppers, and banana peppers in a bowl. Mix until smooth and well combined.
- Assemble the Pinwheels:
- Spread 1/3 of the pepper spread evenly over a tortilla.
- Place 3 slices of provolone cheese in the center, side by side.
- Layer enough salami to cover the tortilla, followed by a layer of pepperoni slices.
- Add a layer of romaine lettuce on top.
- Roll and Chill: Roll the tortilla tightly, wrap it in plastic wrap, and refrigerate for at least 1 hour to allow it to set and hold its shape.
- Slice and Serve: Use a serrated knife to slice the tortilla into pinwheels. Serve and enjoy!
NOTES
- Tortilla Size: Burrito-sized tortillas work best, but smaller ones can be used if preferred.
- Pepperoni Options: Regular-sized slices are ideal, but large slices also work beautifully if available.
- Chilling Time: Be sure to refrigerate for at least an hour to ensure the pinwheels stay intact when sliced.
- Knife Choice: A serrated knife creates cleaner cuts than a regular knife.
- Pro Tip for Peppers: For a finer chop, use a food processor—it’s quick and easy!
Nutrition (Per Serving)
Calories: 176 | Carbohydrates: 8g | Protein: 10g | Fat: 11g | Saturated Fat: 6g | Cholesterol: 26mg | Sodium: 490mg | Potassium: 114mg | Fiber: 1g | Sugar: 1g | Vitamin A: 585 IU | Vitamin C: 19.6 mg | Calcium: 238 mg | Iron: 0.8 mg
