Italian Pinwheels
This pinwheel recipe is my secret weapon for parties—quick, 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 45 pinwheels
Ingredients
- 4 burrito size (10-inch) flour tortillas
- 7 oz. Genoa salami slices
- 7 oz. prosciutto or thinly sliced deli ham
- 12 slices provolone cheese
- 8 romaine lettuce leaves
CREAM CHEESE SPREAD
- 8 oz block cream cheese, softened
- 1/3 cup jarred pepperoncini, diced (measure sliced, then chop)
- 1/3 cup sun dried tomatoes in oil rinsed and patted very dry, diced (measure before rinsing/chopping)
- 1/4 cup basil pesto
- 1/2 tsp EACH dried basil, dried oregano
- 1/4 tsp EACH garlic powder, pepper
- 1/8 tsp salt
Instructions
- Prep: Remove the ribs from the lettuce leaves (otherwise they won’t roll flat) - 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 1/3 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 you’re 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 3–4 days in an airtight container. Place a paper towel in the container to absorb excess moisture and keep them fresh.