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This pinwheel recipe is my secret weapon for partiesโquick, effortless, make-ahead friendly, beautiful, and everyone loves it! Itโs LOADED with Italian flavors thanks to a cream cheese spread studded with sun-dried tomatoes, pepperoncini, and basil pesto that makes every other recipe jealous ;).
Follow along for tips, step-by-step photos, and tasty variations to make this recipe your own!
My family and friends canโt get enough of this ultimate crowd-pleaser at every party! Hereโs what makes it a guaranteed hit:
Flavorful Spread: Every bite is packed with a perfect mix of tangy, savory, and herby notes thatโs 1000% craveable.
Dimensional filling with layered flavors: Using both Genoa salami and prosciutto (or deli ham) adds rich, savory depth.
Thoughtful ingredient prep: Steps like drying pepperoncini and sun-dried tomatoes prevent soggy pinwheels โ no more disappointing, messy rolls.
Perfectly packed, picture-perfect pinwheels: Each slice holds its shape beautifully, with no gaps, thanks to expert tips!
Make-ahead convenience: The spread and rolls can be prepped in advance without sacrificing flavor or texture.
Cream cheese pinwheels Ingredients
Letโs take a closer look at what you need to make this recipe (measurements in the printable recipe card at the bottom of the post):
Flour tortillas (10-inch burrito size): Large, flexible tortillas are key for rolling tightly without tearing. Burrito-size tortillas provide ample surface area for even layers and sturdy pinwheels.
Genoa salami: Adds a rich, savory flavor; slice or fold as needed to layer evenly without bunching. You can typically find it in the pre-packaged deli meats section near the pepperoni.
Prosciutto or thinly sliced deli ham:ย Prosciutto is delicate, salty, and melts slightly against the cream cheese for a rich, elegant flavor, while deli ham is milder and more substantial for a kid-friendly pinwheelโchoose based on whether you want a gourmet touch or a classic, hearty bite.
Romaine Lettuce:ย Strip out the thick center vein of each leaf so the lettuce lies flat, allowing the tortillas to roll tightly without bunching or tearing. I use kitchen shears and cut on either side to quickly remove it, but you can also use a knife and chop the lettuce.
Provolone cheese: Choose a package with 12 slices, not 9, or ask for 12 slices from the deli counter.
For the cream cheese spread
Cream cheese: Using a block rather than spreadable tub ensures the right consistency for rolling and slicing pinwheels.
Can I use reduced fat? Full-fat cream cheese gives the creamiest, richest texture, but you can use reduced-fat if neededโjust note that nonfat or very low-fat versions may make the spread thinner and have a less luxurious mouthfeel.
Pepperoncini:ย These are soft, mildly tangy, and slightly zippy, sold in jars near the pickled items. You may substitute banana peppers that are slightly milder.
Sun-dried tomatoes: Purchase the tomatoes in oil, then thoroughly rinse and dry before measuring and chopping to avoid oily, soggy pinwheels.
Basil pestoย adds a bright, herbaceous flavor and richness to the spread. Blot any excess oil that has pooled on the surface.
Letโs take a closer look at how to make this recipe with step-by-step photos (full recipe in the printable recipe card at the bottom of the post):
Step 1: Cream Cheese Spread.ย Mix the ingredients in a bowl until well combined.
Step 2: Add Spread.ย Spread a quarter of the Cream Cheese Spread on each tortilla (about โ cup).
Step 3: Add Filling.
Add Cheese:ย Line three slices of provolone down the center of each tortilla.
Add Meats:ย Layer prosciutto/ham over the entire surface of the tortilla, then the salami. I cut a few slices of salami to make them fit.
Add Lettuce:ย Line two lettuce leaves along the bottom edge of the tortilla (see pics). This allows them to be in the center of the pinwheel.
Step 4:Roll & Chill.ย Roll up gently but tightly (so there are no gaps when you slice). Wrap the pinwheels once cool in plastic wrap and refrigerate for 1-2 hours before slicing to help the cream cheese to set up.
Step 5: Slice.ย After chilling, remove the plastic wrap. Using a serrated knife, slice off the ends and discard them, then cut into 3/4-inch slices.
Step 6: Serve. Serve on a platter garnished with parsley if desired.
tortilla pinwheels TIPS
Pat the pepperoncini slices very dry before slicing to prevent excess moisture that can make pinwheels soggy.
Measure sliced pepperoncini, not chopped. Measuring after chopping packs them too tightly, throwing off the balance.
Measure sun-dried tomatoes before chopping, otherwise youโll end up with too much once theyโre finely cut.
Chop the sun-dried tomatoes and pepperoncini finelyย so they layer evenly and donโt bunch up, allowing the tortilla to rollย tightly.
Roll tortillas tightly to avoid gaps and keep the pinwheels compact and uniform.
Use a sharp serrated knife and a gentle sawing motion to prevent squishing.
Slice pinwheels at least ยฝ inch thick. Thinner slices lack sufficient tortilla to support the filling, making them more likely to fall apart rather than hold their shape.
Ham Pinwheels variations
Pinwheels are endlessly customizable โ start with 8 ounces of cream cheese mixed with virtually any seasonings or mix-ins to create a flavorful spread, then layer tortillas with your favorite meats, cheeses, and fresh add-ins for endless combinations. Here are a few ideas:
Tortillas: Choose from a wide variety of tortillas as long as they are at least 10 inches wide. Try oat bran or wheat flour, or, for a gluten-free option, spinach, cauliflower, or almond-flour tortillas.
Ham & Swiss: Layer ham, Swiss cheese, lettuce, and honey mustard for a classic combo.
Pizza Pinwheels: Mix cream cheese with a spoonful of marinara, then layer with pepperoni, mozzarella, and a sprinkle of Italian seasoning (add olives or bell peppers if desired).
Turkey Ranch: Swap the filling for deli turkey, cheddar, lettuce, and ranch dressing.
Let pinwheels sit at room temperature for 10โ15 minutes before serving to remove the chill and enhance the flavor. Iโll even microwave leftovers for a few seconds.
Arrange pinwheels,ย cut-side up,ย on a platter so the colorful layers are visible.
For parties, secure with toothpicks if needed and space slightly apart to prevent sticking.
For longer gatherings, set the platter over an ice pack to maintain freshness.
HOW TO STORE Pinwheels
Pinwheels are at their freshest and best-tasting on the day they are made, as the tortillas soften over time. Still, they can be stored for up to 3โ4 days in an airtight container. Place a paper towel in the container to absorb excess moisture and keep them fresh.
Pinwheels should not be frozen because the lettuce becomes watery and limp once thawed, ruining the texture.
This pinwheel recipe is my secret weapon for partiesโquick, effortless, make-ahead friendly, beautiful, and everyone loves it! It's LOADED with Italian flavors that make every other recipe jealous ;). See the post for tips, step-by-step photos, and tasty variations to make this recipe your own.
Servings: 45pinwheels
Total Time: 1 hourhr30 minutesmins
Prep Time: 30 minutesmins
Chill Time 1 hourhr
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Prep: Remove the ribs from the lettuce leaves (otherwise they wonโt roll flat) โ See Notes. Pat the sun-dried tomatoes and pepperoncini very dry.Pat off excess oil pooling on top of the pesto.
Cream Cheese Spread: Mix the ingredients in a bowl until well combined.
Add Spread: Spread a quarter of the Cream Cheese Spread on each tortilla (about โ cup).
Add Cheese: Line three slices of provolone down the center of each tortilla.
Add Meats: Layer prosciutto/ham over the entire surface of the tortilla, then the salami. I cut a few of the salami to make them fit nicely. (See pics in post.)
Add Lettuce: Line two lettuce leaves along the bottom edge of the tortilla (see pics). This allows them to be in the center of the pinwheel.
Roll: Make sure the lettuce is as flat as possible, then roll up gently but tightly (so there are no gaps when you slice).
Chill: Wrap the rolls in plastic wrap and refrigerate for 1-2 hours before slicing or freeze for 30 minutes if youโre in a hurry. (This allows the cream cheese to set up.)
Slice: After chilling, remove the plastic wrap. Using a serrated knife, slice off the ends and discard them, then cut the rolls into 3/4-inch slices.
Serve: Let the pinwheels come to room temperature for about 15 minutes. They are best served the same day because the tortillas soften over time.
Notes
Lettuce: Strip out the thick center vein of each leaf so the lettuce lies flat, allowing the tortillas to roll tightly without bunching or tearing. I use kitchen shears and cut on both sides to quickly remove it, but you can also use a knife to chop the lettuce.Storage: Pinwheels are at their freshest and best-tasting on the day they are made, as the tortillas soften over time. Still, they can be stored for up to 3โ4 days in an airtight container. Place a paper towel in the container to absorb excess moisture and keep them fresh.
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