Ingredients
Equipment
Method
Making the Pinwheels
- In a mixing bowl, combine softened cream cheese with Italian seasoning. Stir until smooth and well blended, about 1 to 2 minutes.
- Finely chop the sliced pepperoncini and medium tomato, then fold them into the cream cheese mixture.
- Lay a flour tortilla flat and spread one-quarter of the cream cheese mixture over it.
- Sprinkle chopped romaine lettuce evenly over the cream cheese mixture.
- Layer three slices of provolone cheese, followed by hard salami and then ham.
- Distribute pepperoni slices across the meat and cheese layers.
- Starting from one end, roll the tortilla tightly and secure with toothpicks if necessary.
- Refrigerate rolled pinwheels for at least 1 hour before slicing into 1-inch pieces.
Nutrition
Notes
These pinwheels can be prepared a day in advance and stored in an airtight container. Customizable to suit your dietary needs.
