Italian Pinwheels with Cream Cheese
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These super easy Italian pinwheels are packed with all of your Italian sandwich favorites!
Salami, pepperoni, ham, provolone cheese…need I say more?!
You can always throw these same meats and cheeses onto regular ol’ sliced bread, but how fun is it rolled up into a tortilla for a bite sized Italian finger food? SO fun.
Pinwheel appetizers are exceptionally flavorful and make a great party appetizer or a quick lunch or snack.
What I love about these Italian pinwheels is how versatile they are too.
The cream cheese mixed with the pepperoncini and roasted bell peppers alone with the tortilla was a delicious snack in itself if you as me, and makes a great vegetarian option too.
If you enjoy these Italian Pinwheels you may also like my Salami Antipasto Bites, Easy Italian Pasta Salad, or Tomato Tortellini Soup!
Italian Pinwheels Ingredients
(For the full recipe, scroll down to the recipe card below)
- Flour tortillas: I like to use the large burrito size tortillas for these. Make sure they are fresh, they will be easier to work with. You can also use a spinach wrap, whole-wheat, or your favorite flatbreads too!
- Salami: Genoa preferred. Thin meats work best for tortilla pinwheel sandwiches (they make it easier to slice).
- Pepperoni: Again, make sure it is thinly sliced.
- Ham: deli ham works perfectly.
- Provolone Cheese: We like these pinwheels appetizers with provolone but you can use your favorite cheese: pepper jack, cheddar, havarti, etc.
- Cream Cheese: You will need softened cream cheese. If you aren’t a fan of cream cheese, hummus is a great alternative!
- Green leaf lettuce
- Italian Dressing
- Italian Seasoning
- Pepperoncini & Roasted Red Bell Pepper: these get chopped up and mixed into the cream cheese spread.
How to make Pinwheel Sandwiches
(For the full recipe, scroll down to the recipe card below)
- Combine the softened cream cheese, Italian dressing, Italian seasoning, pepperoncini and roasted red bell peppers in a medium sized bowl until smooth and creamy.
- Spread cream cheese mixture on tortilla.
- Layer the ingredients on top of the cream cheese a little off center in an even layer: salami, pepperoni, ham, cheese and lettuce.
- Tightly roll into a spiral.
- If not serving right away, chill in a spiral.
- When ready to serve, slice into ~1-inch thick pinwheels.
- Repeat with remaining tortillas and ingredients.
Pinwheel Sandwich Variations
Pinwheels are so versatile! You can add or remove ingredients and modify any pinwheel recipe to your liking.
Don’t have pepperoncini? No problem! Use banana peppers.
Switch the roasted red bell peppers for sun-dried tomatoes and the green leaf lettuce for basil and these pinwheels turn to sun dried tomatoes with basil pinwheels!
Use hummus instead of cream cheese for a plant-protein boost.
Swap out the flour tortilla with your favorite wrap, spinach tomato, tomato wrap, or any flatbread of your preference.
How to store Italian Pinwheels
Store pinwheels in the refrigerator. Whether you’re making them hours or days in advance or have leftovers, you always want to store them in the fridge to prevent food-borne illnesses. Seal them in a zipped plastic bag or with plastic wrap.
Tips for making Italian Pinwheels
- Making these the day before! Roll them up, wrap them in a spiral and place in fridge. Slice each tortilla into about 1-inch slices when ready to serve.
- Spread the whole wrap with the cream cheese spread, it will help keep everything together.
- Roll the pinwheel as tightly as possible.
- Try using a serrated knife to cut the pinwheels to make it easier to slice.
- Keep the ingredients (salami, cheese, ham, etc.) cold. Cold ingredients will also make it easier to slice!
the goods
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Italian Pinwheels
Ingredients
For each pinwheel
- 3 large burrito size flour tortillas
- 15 slices salami (5-6 per tortilla)
- 15 slices pepperoni (5-6 per tortilla)
- 6 slices deli ham (2 slices per tortilla)
- 6 slices provolone cheese (2 slices per tortilla)
- 3 leaves Green leaf lettuce
For the cream cheese spread
- 8 oz. softened cream cheese
- 1 Tbsp. Italian dressing
- 1 Tbsp. Italian seasoning
- 1/2 tsp. garlic powder
- 1/4 tsp. salt and pepper
- 1/2 cup Pepperoncini, chopped small
- 1/2 cup Roasted red bell peppers, chopped small
Last step! If you make this, please leave a review and rating letting us know how you liked this recipe! This helps our business thrive & continue providing free recipes.
Instructions
- Combine the softened cream cheese, Italian dressing, Italian seasoning, garlic powder, salt, pepper, pepperoncini and roasted red bell peppers in a medium sized bowl until smooth and creamy.15 slices pepperoni (5-6 per tortilla), 8 oz. softened cream cheese, 1 Tbsp. Italian dressing, 1 Tbsp. Italian seasoning, 1/2 tsp. garlic powder, 1/4 tsp. salt and pepper, 1/2 cup Pepperoncini, chopped small, 1/2 cup Roasted red bell peppers, chopped small
- Spread cream cheese mixture on tortilla. (about 1/4 cup per tortilla or enough to cover the tortilla)3 large burrito size flour tortillas
- Layer the ingredients on top of the cream cheese a little off center in an even layer: salami, pepperoni, ham, cheese and lettuce.15 slices salami (5-6 per tortilla), 6 slices deli ham (2 slices per tortilla), 6 slices provolone cheese (2 slices per tortilla), 3 leaves Green leaf lettuce
- Tightly roll into a spiral. If not serving right away, chill in a spiral. When ready to serve, slice into ~1-inch thick pinwheels. Repeat with remaining tortillas and ingredients. Enjoy!
Video
Notes
Nutrition Information
Nutritional information is provided as a courtesy and is automatically calculated. It should only be construed as an estimate rather than a guarantee. Ingredients can vary and Kroll’s Korner can’t make any guarantees to the accuracy of this information.
Oh My Gosh!!!! These were so delicious. Made them exactly as the recipe says. I did try to keep the extras in the fridge overnight and they got soggy. I ate them anyway. I would keep the ingredients separate if you want to make them again the next day or so. Then…Bam, delicious again! Thank you so much for sharing this recipe.
Hi Charleen! Thank you so much! I am so glad you enjoyed them. So sorry they got soggy on you, love the tip about prepping it all and rolling them up when ready to enjoy again. Yay! xo, Tawnie
I made these Italian Pinwheels today for the Chiefs game today and they were delicious. My husband loved them! Will make them for a luncheon next week too!! Loved them!!
they’re perfect! thank you so much!!
This recipe has become one of our family favorites. Thank you!
Awww! I am so glad Joy. Thank you!!
Oh my these are the best pin wheels that I have made in a long time and I wad asked were I bought these at.when told that I made them 5 people asked for the recipe and 3 were men and they are chefs at restaurants, so for sure .these were all eaten up in no time ,excellent pin wheels Thank You for sharing.?
That is amazing, what a compliment! thank you so much!!
So delicious and very easy to make. I will definitely make these again!
Yayyy! Thank you so much! 🙂
Hello!
I make these really, quite often for my husband’s lunch. He likes to have fingers food for when he is busy (He drives for a county road commission in northern lower, Michigan) and these work out GREAT! He loves Italian anything, subs, pasta, FOOD! These fit into his crazy work agenda Thanks for sharing!! ~~Sharon~~
I am so so glad! Thank you 🙂
I made these for my boss’s wife’s 60 birthday surprise party… they were fabulous and I was asked for the recipe! I didn’t put the lettuce in because I forgot, but who knew?
Aw I am so glad. Thank you so much!! Happy 60th to your boss’s wife! 🙂
This was so easy and tasty! Will definitely make again!
I’m so glad! Thank you! – Tawnie
Very delicious. The cheese was a little over powering but that’s the only complaint I got. Will make again!
Thank you so much Nikki! 🙂
So easy and wow full of flavor delicious!! These tasted just like an Italian sub !! Fiancé took these to work party they ate all of them !! Thank you 🙂
Can you make these ahead without getting soggy? Seems perfect for a tailgate
Hi Angie! I would recommend only making them one day in advance. I would imagine any longer and things would begin to get soggy. Hope you love them! xo, Tawnie
Thank you!!
Did you make them ahead of time? How did it work out?