In a large bowl, combine cream cheese, red pepper spread, and finely chopped peppers. Add Italian seasoning, salt, garlic powder, onion powder, and black pepper. Mix until creamy.

Lay out flour tortillas and spread the cream cheese mixture evenly across each, reaching the edges.

At one end of each tortilla, layer provolone cheese and salami or soppressata.

Roll each tortilla from the filled end towards the opposite side, creating a tight roll. Wrap tightly in plastic wrap.

Chill in the refrigerator for at least 1 hour or overnight to firm up.

Unwrap and slice each roll into 1-inch pieces to serve. Arrange on a platter.