Italian Pinwheel Sandwich Bites (Printable Version)
# What You'll Need:
→ Pinwheels
01 -
3 large flour tortillas (burrito size)
02 -
8 ounces Genoa salami, sliced
03 -
30 small pepperoni slices
04 -
9 slices provolone cheese
05 -
Romaine lettuce leaves
→ Pepper Spread
06 -
8 ounces cream cheese, softened
07 -
1/4 cup Italian bread crumbs
08 -
1/4 cup grated Parmesan cheese
09 -
2/3 cup roasted or sweet red peppers, jarred, finely chopped
10 -
2/3 cup banana peppers, jarred, finely chopped
# How to Make It:
01 -
In a medium bowl, combine the softened cream cheese, Italian bread crumbs, grated Parmesan, chopped roasted red peppers, and chopped banana peppers. Stir until fully incorporated and smooth.
02 -
Evenly divide the pepper spread among the tortillas. Use a spatula to spread it in a thin layer nearly to the edges of each tortilla.
03 -
Place 3 slices of provolone cheese down the center line of each tortilla, ensuring even distribution.
04 -
Cover the cheese with a layer of Genoa salami slices, overlapping as needed until the tortilla is completely covered.
05 -
Arrange approximately 10 pepperoni slices on top of the salami on each tortilla.
06 -
Add several romaine lettuce leaves over the meats for a crisp layer.
07 -
Starting from one edge, roll each tortilla tightly into a log, taking care to keep the filling evenly distributed.
08 -
Wrap each rolled tortilla in plastic wrap and refrigerate for at least 1 hour to set and firm up.
09 -
Using a sharp serrated knife, cut each chilled roll into 2.5 cm (1-inch) thick slices for proper pinwheel portions.
10 -
Arrange the pinwheels cut side up on a platter and serve cold.
# Additional Tips:
01 -
For superior rolling, use fresh, pliable tortillas and slightly warm them to prevent cracking.
02 -
For the cleanest cuts, chill the rolled tortillas thoroughly and use a sharp serrated knife.
03 -
Adjust the type of peppers or deli meats based on preferred heat level and flavor profile.