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A close-up view of delicious Italian Pinwheel Sandwiches, perfectly sliced and showing layers of meat, cheese, and spinach.
Maryam

Italian Pinwheel Sandwiches

These colorful, flavor-packed pinwheels are the ultimate easy appetizer for any gathering, featuring savory deli meats, provolone, and a creamy Italian spread all rolled up in a tortilla.
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Prep Time 15 minutes
Total Time 45 minutes
Servings: 8 servings
Course: Appetizer, lunch, Snack
Cuisine: Italian-American
Calories: 300
Ingredients Equipment Method Notes

Ingredients
  

For the Pinwheels
  • 4 count large flour tortillas burrito size, about 10-12 inches
  • 8 oz cream cheese full-fat, softened to room temperature
  • 1/4 cup Italian dressing your favorite vinaigrette-style brand
  • 1/2 tsp garlic powder
  • 8 oz thinly sliced hard salami
  • 8 oz thinly sliced provolone cheese
  • 1/2 cup roasted red bell peppers from a jar, drained well and patted very dry, finely chopped
  • 2 cups baby spinach lightly packed

Equipment

  • Cutting board
  • Sharp knife
  • Plastic wrap

Method
 

Prepare the Cream Cheese Spread
  1. In a medium bowl, combine the softened cream cheese, Italian dressing, and garlic powder. Mix with a spoon or rubber spatula until the mixture is completely smooth and well combined. You want it to be easily spreadable.
Assemble the Pinwheels
  1. Lay one large flour tortilla flat on a clean work surface. Evenly spread about 1/4 of the cream cheese mixture over the entire surface of the tortilla, going almost all the way to the edges.
  2. Arrange 1/4 of the salami slices evenly over the cream cheese, followed by 1/4 of the provolone cheese slices. Next, sprinkle 1/4 of the chopped roasted red peppers and then layer 1/4 of the baby spinach over the top. Try to keep the layers relatively even.
  3. Starting from one edge, tightly roll the tortilla into a firm log. Make sure it's as snug as possible to prevent gaps, which will help the pinwheels hold together beautifully when sliced. Repeat with the remaining tortillas and fillings.
  4. Wrap each rolled tortilla log tightly in plastic wrap. Refrigerate for at least 30 minutes, or up to several hours. This chilling step is crucial as it allows the flavors to meld and the rolls to firm up, making them much easier to slice cleanly.
  5. Once thoroughly chilled, unwrap the logs. Using a very sharp serrated knife, carefully trim off about 0.5 inch from each end of the log for a neat, uniform appearance. Then, slice each log into 1-inch thick pinwheels. Arrange them attractively on a platter and serve immediately.

Notes

Make-Ahead Tip: These pinwheels are perfect for making ahead! You can assemble and chill the rolled logs for up to 24 hours before slicing. Just make sure they are tightly wrapped to prevent drying out.
Ingredient Swaps: Feel free to customize your pinwheels! Swap salami for prosciutto, capicola, or even thinly sliced turkey. You could also use different cheeses like Swiss or pepper jack, or add finely diced olives or sun-dried tomatoes.
Slicing Secret: A sharp serrated knife is your best friend here. It helps cut through the layers without squishing the pinwheels. Chilling them sufficiently is also key to clean cuts – don't skip that step!