In a mixing bowl, blend together softened cream cheese, red pepper spread, chopped pepperoncini or banana peppers, dried Italian seasoning, coarse kosher salt, and ground black pepper until well combined and smooth, about 2-3 minutes.

Lay out your flour tortillas and evenly spread a thin layer of the cream cheese mixture over each tortilla, leaving about half an inch from the edges, taking about 5-7 minutes.

At one end of each tortilla, place two slices of provolone cheese followed by two slices of salami or soppressata, ensuring not to overlap drastically, taking about 2-3 minutes.

Starting from the end with the cheese and meat, carefully roll each tortilla tightly into a log and wrap in plastic wrap. Refrigerate for at least one hour or overnight.

After chilling, unwrap the pinwheels and slice each roll into 1-inch pieces to serve on a platter.