Italian Pinwheel Sandwiches (Printable)
Layers of Italian meats and cheese with fresh vegetables rolled in tortillas for easy, bite-sized appetizers.
# What You Need:
→ Spreads & Condiments
01 - 4 tablespoons cream cheese, softened
02 - 2 tablespoons mayonnaise
03 - 1 teaspoon Italian seasoning
04 - 1/2 teaspoon garlic powder
→ Wraps
05 - 4 large (10-inch) flour tortillas
→ Meats
06 - 4 oz thinly sliced Genoa salami
07 - 4 oz thinly sliced pepperoni
08 - 4 oz thinly sliced deli ham
→ Cheese
09 - 6 slices provolone cheese
→ Vegetables & Greens
10 - 1 cup baby spinach leaves, washed and dried
11 - 1/2 cup roasted red peppers, sliced thin
12 - 1/4 cup sliced black olives (optional)
# How-To:
01 - Combine cream cheese, mayonnaise, Italian seasoning, and garlic powder in a small bowl. Mix thoroughly until smooth and fully incorporated.
02 - Place a flour tortilla on a clean work surface. Spread one-quarter of the herb mixture evenly across the entire surface, extending to the edges.
03 - Arrange 1 oz each of salami, pepperoni, and ham over the tortilla. Top with 1 to 2 provolone slices, ensuring even coverage.
04 - Distribute a handful of spinach leaves, roasted red pepper strips, and black olives if desired across the meat and cheese layer.
05 - Starting from one edge, roll the tortilla tightly and firmly, keeping all fillings securely inside the roll.
06 - Repeat the spreading, layering, and rolling process with the remaining three tortillas and filling ingredients.
07 - Wrap each rolled tortilla securely in plastic wrap. Refrigerate for a minimum of 1 hour to allow the rolls to firm and set for clean slicing.
08 - Remove plastic wrap and cut each roll into 6 even pinwheels using a sharp knife. Arrange on a serving platter and serve chilled or at room temperature.
# Expert Tips:
01 -
- They look impressive but take about fifteen minutes of actual work
- You can make them the night before and they actually get better
02 -
- A serrated knife will squish the layers instead of cutting through them cleanly
- Room temperature tortillas crack less than cold ones when you roll them
03 -
- Use a gentle sawing motion when slicing and let the knife do the work
- If your tortillas are stiff, microwave them for 10 seconds before rolling