Italian Pinwheels with Cream Cheese Spread
Italian Pinwheels with Cream Cheese Spread are a perfect lunchbox treat or game day appetizer. These easy roll-ups can be made in just minutes—even the kids can help!
Servings: 18 pinwheels
Calories: 354kcal
Ingredients
For the Cream Cheese Spread:
- 8 ounces cream cheese softened
- 1 tablespoon Italian seasoning
- 1 teaspoon garlic salt
- ¼ cup grated Parmesan cheese
- ½ cup finely chopped pepperoncini optional
- ½ cup finely chopped roasted red peppers optional
For the Pinwheels:
- 3 large burrito-sized flour tortillas
- 24 thin slices salami about 2” in diameter
- 18 thin slices pepperoni about 3” in diameter
- 9 thin slices deli ham
- 12 thin slices provolone cheese
- 1 head of green leaf lettuce
Instructions
- Combine the cream cheese, Italian seasoning, garlic salt, Parmesan cheese, pepperoncini (if using), and roasted red peppers (if using) in a medium-sized mixing bowl until well-blended and smooth.
- Spread ⅓ of the cream cheese mixture onto one tortilla, making sure to spread the cream cheese all the way to the edges—this is the “glue” of the pinwheel.
- Leaving about 2” uncovered on the left side of the tortilla, layer ⅓ of the salami (8 slices) on the remaining part of the tortilla. Top with ⅓ of the pepperoni (6 slices), ⅓ of the ham (3 slices), and ⅓ of the provolone cheese (4 slices).
- In the middle of the tortilla, place a few leaves of green lettuce vertically.
- Starting from the side opposite from the empty area you left, roll tightly, stopping regularly to gently squeeze the rollup to adhere everything together. When you get to the end, give everything a good gentle squeeze to make sure it sticks together.
- Place the rollup on a small baking sheet, and repeat with the remaining ingredients to make a total of three rollups.
- Place the baking sheet in the fridge, and chill the rolls (uncut) for at least an hour.
- When chilling time is up, remove a roll from the baking sheet and place on a cutting board. Using a serrated knife, cut off the first inch of the roll (this scrap part doesn’t look pretty, but it sure does taste good!). Then cut 1-inch slices down the roll. You should get about six full slices per roll. Serve immediately, or refrigerate and enjoy within 2-3 days.
Notes
- For picky eaters, feel free to leave out the pepperoncini and roasted red peppers from the cream cheese spread—they add a nice kick to the pinwheels, but they are perfectly flavorful and delicious without them.
Nutrition
Serving: 1pinwheel | Calories: 354kcal | Carbohydrates: 24g | Protein: 17g | Fat: 21g | Saturated Fat: 10g | Polyunsaturated Fat: 9g | Cholesterol: 56mg | Sodium: 1141mg | Fiber: 4g | Sugar: 3g
