Italian Pinwheel Recipe
Introduction
Italian Pinwheels are a delightful appetizer that’s easy to prepare and perfect for gatherings. These flavorful rolled tortillas combine creamy, tangy, and savory ingredients into bite-sized treats everyone will love.
Ingredients
- 8 ounces cream cheese, softened
- ½ cup red pepper spread (such as a sandwich spread)
- ½ cup pepperoncini or banana peppers, chopped
- 1 teaspoon dried Italian seasoning
- ½ teaspoon coarse kosher salt
- ¼ teaspoon garlic powder
- ¼ teaspoon onion powder
- ¼ teaspoon ground black pepper
- 16 slices provolone cheese, thinly sliced
- 16 slices salami or soppressata
- 8 large flour tortillas (10 or 12 inch)
Instructions
- Step 1: In a medium bowl, combine the softened cream cheese, red pepper spread, chopped pepperoncini or banana peppers, Italian seasoning, kosher salt, garlic powder, onion powder, and black pepper. Mix thoroughly until smooth and well blended.
- Step 2: Lay out one flour tortilla on a flat surface. Spread about 2 to 3 tablespoons of the cream cheese mixture evenly over the tortilla, leaving a small border around the edges.
- Step 3: Arrange two slices of provolone cheese evenly on top of the spread, then layer two slices of salami or soppressata over the cheese.
- Step 4: Carefully roll the tortilla tightly from one edge to the other to form a log shape. Repeat the spreading, layering, and rolling with the remaining tortillas and ingredients.
- Step 5: Once all rolls are prepared, wrap them in plastic wrap and refrigerate for at least an hour to firm up, making them easier to slice.
- Step 6: When ready to serve, remove from the fridge and slice each roll into 1-inch pinwheels. Arrange on a platter and enjoy.
Tips & Variations
- For a vegetarian version, substitute salami with roasted red peppers or sliced grilled vegetables.
- Use sun-dried tomato spread instead of red pepper spread for a different flavor twist.
- Wrap the pinwheels tightly to ensure they hold their shape when sliced.
- Chilling the rolls overnight enhances the flavors and makes slicing easier.
Storage
Store pinwheels in an airtight container in the refrigerator for up to 3 days. Keep them wrapped tightly to prevent drying out. Serve cold or allow them to sit at room temperature for 10 minutes before serving. These pinwheels do not freeze well due to the cream cheese filling.
How to Serve
Serve this delicious recipe with your favorite sides.
FAQs
Can I make Italian Pinwheels ahead of time?
Yes, they can be prepared up to a day in advance and chilled. This actually helps the flavors meld and makes slicing easier.
What can I use if I don’t have pepperoncini or banana peppers?
You can substitute with mild pickled jalapeños or diced roasted bell peppers for a similar tang and texture.
PrintItalian Pinwheel Recipe
This Italian Pinwheel recipe features a flavorful blend of cream cheese, red pepper spread, and Italian seasonings layered with provolone cheese and salami or soppressata, all wrapped in soft flour tortillas and sliced into perfect bite-sized appetizers. Ideal for parties, potlucks, or snack time, these pinwheels offer a delicious and easy-to-make Italian-inspired treat.
- Prep Time: 15 minutes
- Cook Time: 0 minutes
- Total Time: 45 minutes
- Yield: 8 servings (about 64 pinwheels) 1x
- Category: Appetizer
- Method: No-Cook
- Cuisine: Italian
Ingredients
Spread
- 8 ounces cream cheese, softened
- ½ cup red pepper spread (like you would use as a sandwich spread)
- ½ cup pepperoncini or banana peppers, chopped
- 1 teaspoon dried Italian seasoning
- ½ teaspoon coarse kosher salt
- ¼ teaspoon garlic powder
- ¼ teaspoon onion powder
- ¼ teaspoon ground black pepper
Assembly
- 16 slices provolone cheese, thinly sliced
- 16 slices salami or soppressata
- 8 large flour tortillas (10 or 12 inch)
Instructions
- Prepare the spread: In a medium bowl, combine the softened cream cheese, red pepper spread, chopped pepperoncini or banana peppers, dried Italian seasoning, kosher salt, garlic powder, onion powder, and ground black pepper. Mix thoroughly until all ingredients are well incorporated and smooth.
- Lay out tortillas: Place the flour tortillas flat on a clean surface or cutting board to prepare for layering.
- Spread the mixture: Evenly spread a generous layer of the prepared cream cheese mixture over each tortilla, covering the surface but leaving a small border around the edges for easier rolling.
- Add cheese and meat: Arrange two slices of provolone cheese evenly over the spread on each tortilla. Then layer two slices of salami or soppressata on top of the cheese, ensuring full coverage for each wrap.
- Roll the tortillas: Starting from one edge, tightly roll each tortilla into a log shape, ensuring the filling stays secure inside without gaps.
- Chill the wraps: Wrap each rolled tortilla tightly in plastic wrap and refrigerate for at least 30 minutes to firm up, making slicing easier and helping flavors meld.
- Slice into pinwheels: After chilling, remove the plastic wrap and use a sharp knife to slice each rolled tortilla crosswise into 1-inch wide pinwheels.
- Serve: Arrange the pinwheels on a platter and serve immediately, or cover and refrigerate until ready to enjoy. These pinwheels make a great appetizer or party snack.
Notes
- For a spicier kick, add a few drops of hot sauce to the spread mixture.
- You can substitute the salami or soppressata with other deli meats like pepperoni or ham.
- Make ahead by preparing the pinwheels the day before; keep covered in the refrigerator.
- Use whole wheat or gluten-free tortillas to accommodate dietary preferences.
- Serve with marinara or balsamic glaze for dipping.
Keywords: Italian pinwheels, party appetizer, cream cheese spread, salami roll-ups, easy finger food
