These super easy Italian pinwheels are packed with all of your Italian sandwich favorites!
Salami, pepperoni, ham, provolone cheese…need I say more?!
You can always throw these same meats and cheeses onto regular ol’ sliced bread, but how fun is it rolled up into a tortilla for a bite sized Italian finger food? SO fun.
Pinwheel appetizers are exceptionally flavorful and make a great party appetizer or a quick lunch or snack.
What I love about these Italian pinwheels is how versatile they are too.
The cream cheese mixed with the pepperoncini and roasted bell peppers alone with the tortilla was a delicious snack in itself if you as me, and makes a great vegetarian option too.
Italian Pinwheels Ingredients
(For the full recipe, scroll down to the recipe card below)
- Flour tortillas: I like to use the large burrito size tortillas for these. Make sure they are fresh, they will be easier to work with. You can also use a spinach wrap, whole-wheat, or your favorite flatbreads too!
- Salami : Genoa preferred. Thin meats work best for tortilla pinwheel sandwiches (they make it easier to slice).
- Pepperoni : Again, make sure it is thinly sliced.
- Ham : deli ham works perfectly.
- Provolone Cheese : We like these pinwheels appetizers with provolone but you can use your favorite cheese: pepper jack, cheddar, havarti, etc.
- Cream Cheese : You will need softened cream cheese. If you aren’t a fan of cream cheese, hummus is a great alternative!
- Green leaf lettuce
- Italian Dressing
- Italian Seasoning
- Pepperoncini & Roasted Red Bell Pepper : these get chopped up and mixed into the cream cheese spread.
How to make Pinwheel Sandwiches
(For the full recipe, scroll down to the recipe card below)
- Combine the softened cream cheese, Italian dressing, Italian seasoning, pepperoncini and roasted red bell peppers in a medium sized bowl until smooth and creamy.
- Spread cream cheese mixture on tortilla.
- Layer the ingredients on top of the cream cheese a little off center in an even layer: salami, pepperoni, ham, cheese and lettuce.
- Tightly roll into a spiral.
- If not serving right away, chill in a spiral.
- When ready to serve, slice into ~1-inch thick pinwheels.
- Repeat with remaining tortillas and ingredients.
Pinwheel Sandwich Variations
Pinwheels are so versatile! You can add or remove ingredients and modify any pinwheel recipe to your liking.
Don’t have pepperoncini? No problem! Use banana peppers.
Switch the roasted red bell peppers for sun-dried tomatoes and the green leaf lettuce for basil and these pinwheels turn to sun dried tomatoes with basil pinwheels!
Use hummus instead of cream cheese for a plant-protein boost.
Swap out the flour tortilla with your favorite wrap , spinach tomato, tomato wrap, or any flatbread of your preference.
How to store Italian Pinwheels
Store pinwheels in the refrigerator. Whether you’re making them hours or days in advance or have leftovers, you always want to store them in the fridge to prevent food-borne illnesses. Seal them in a zipped plastic bag or with plastic wrap.
Tips for making Italian Pinwheels
- Making these the day before! Roll them up, wrap them in a spiral and place in fridge. Slice each tortilla into about 1-inch slices when ready to serve.
- Spread the whole wrap with the cream cheese spread, it will help keep everything together.
- Roll the pinwheel as tightly as possible.
- Try using a serrated knife to cut the pinwheels to make it easier to slice.
- Keep the ingredients (salami, cheese, ham, etc.) cold. Cold ingredients will also make it easier to slice!
More Easy Appetizers
Hummus Recipe With Tahini
Italian Pizza Bites
Cheesy Pull Apart Garlic Bread with Dipping Sauce
Butternut Squash Bites
Before You Begin! If you make this, please leave a review and rating letting us know how you liked this recipe! This helps our business thrive & continue providing free recipes.
Italian Pinwheels
Ingredients
For each pinwheel
- 3 large burrito size flour tortillas
- 15 slices salami (5-6 per tortilla)
- 15 slices pepperoni (5-6 per tortilla)
- 6 slices deli ham (2 slices per tortilla)
- 6 slices provolone cheese (2 slices per tortilla)
- 3 leaves Green leaf lettuce
For the cream cheese spread
- 8 oz. softened cream cheese
- 1 Tbsp. Italian dressing
- 1 Tbsp. Italian seasoning
- 1/2 tsp. garlic powder
- 1/4 tsp. salt and pepper
- 1/2 cup Pepperoncini, chopped small
- 1/2 cup Roasted red bell peppers, chopped small
Instructions
- Combine the softened cream cheese, Italian dressing, Italian seasoning, garlic powder, salt, pepper, pepperoncini and roasted red bell peppers in a medium sized bowl until smooth and creamy. 15 slices pepperoni (5-6 per tortilla), 8 oz. softened cream cheese, 1 Tbsp. Italian dressing, 1 Tbsp. Italian seasoning, 1/2 tsp. garlic powder, 1/4 tsp. salt and pepper, 1/2 cup Pepperoncini, chopped small, 1/2 cup Roasted red bell peppers, chopped small
- Spread cream cheese mixture on tortilla. (about 1/4 cup per tortilla or enough to cover the tortilla) 3 large burrito size flour tortillas
- Layer the ingredients on top of the cream cheese a little off center in an even layer: salami, pepperoni, ham, cheese and lettuce. 15 slices salami (5-6 per tortilla), 6 slices deli ham (2 slices per tortilla), 6 slices provolone cheese (2 slices per tortilla), 3 leaves Green leaf lettuce
- Tightly roll into a spiral. If not serving right away, chill in a spiral. When ready to serve, slice into ~1-inch thick pinwheels. Repeat with remaining tortillas and ingredients. Enjoy!
