Enjoy the flavors of an Italian sub finger-food style with Italian Pinwheels! With pepperoni, salami, Provolone, and more, these easy to make sandwiches make a great lunch or prep-ahead party appetizer.
610-inchflour tortillasor lavash or other flatbread wrap
18slicesProvolone cheese
24slicesGenoa salami
30slicessandwich-style pepperonior more slices of regular size
12large lettuce leavesromaine or green leaf
Instructions
Prepare the Spread: Add softened cream cheese, chopped basil, chopped banana peppers, Parmesan, mayonnaise, garlic powder, and black pepper to a mixing bowl and mix well until evenly combined.
Assemble the Ingredients: Lay one tortilla on a clean work surface and evenly spread about 3 Tablespoons of the cream cheese mixture onto it, leaving at least a half-inch of buffer space along the outer edge of the tortilla.
Arrange three slices of Provolone in a horizontal line along the center to cover the width of the tortilla. There will be some overlap.
Next add four slices of Genoa salami on top of the Provolone, arranging them in an alternating up and down pattern to cover as much of the surface (while still touching) as you can.
Add five slices of pepperoni in a similar fashion (or more slices if using small, regular-sized pepperoni). Lay two leafy lettuce leaves horizontally across everything.
Roll: Working with the tortilla in front of you with the cheese and meat arranged horizontally, start rolling up the tortilla from the bottom in a snug manner. When you get to the meat and cheese section, it helps to slightly lift up the tortilla as you roll upwards so as not to displace all of the filling ingredients. Tightly wrap each rolled-up pinwheel in plastic wrap. Repeat the process for the remaining five tortillas.
Chill: Refrigerate wrapped pinwheels for at least one hour before slicing as this helps them hold together.
Slice: Unwrap and use a serrated knife to slice each pinwheel into sections at least one-inch thick.
Storage: Store in the refrigerator if not serving right away. The pinwheels are best served the same day or the day after preparing, as the lettuce can begin to wilt after that.
Notes
Make-Ahead Tip: Italian pinwheels can be made the night before serving, though storing them much longer can lead to them turning a bit soggy with time.Storage: Store pinwheels in the refrigerator for up to 3 days. They can be frozen, though lettuce doesn't thaw and retain crunchiness. Consider omitting the lettuce from portions you intend to freeze.Nutrition: This is an estimate including the use of reduced-fat cream cheese and lite mayo. I've tested this recipe with both and found it to be delicious.
Nutritional information is provided as an estimate. As it can vary due to many factors (brands used, quantities, etc.), we cannot guarantee its accuracy.