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. If you enjoy these Italian Pinwheels you may also like my Salami Antipasto Bites, Easy Italian Pasta Salad, or Tomato Tortellini Soup!
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.
Pinwheel Sandwich Variations
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! Don’t have pepperoncini? No problem! Use banana peppers. 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.
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!
