Italian Pinwheels Cream Cheese (Print View)
Creamy, tangy pinwheels with Italian flavors, perfect for any gathering or snack platter.
# What You'll Need:
→ Filling
01 -
227 grams cream cheese, softened
02 -
120 millilitres red pepper spread
03 -
80 grams pepperoncini or banana peppers, chopped
04 -
1 teaspoon dried Italian seasoning
05 -
0.5 teaspoon coarse kosher salt
06 -
0.25 teaspoon garlic powder
07 -
0.25 teaspoon onion powder
08 -
0.25 teaspoon ground black pepper
→ Assembly
09 -
16 slices provolone cheese, thinly sliced
10 -
16 slices salami or soppressata
11 -
8 large flour tortillas (25–30 centimetres)
# Directions:
01 -
Combine softened cream cheese, red pepper spread, chopped pepperoncini or banana peppers, dried Italian seasoning, kosher salt, garlic powder, onion powder, and ground black pepper in a large mixing bowl. Mix thoroughly until smooth and well blended.
02 -
Evenly spread approximately 60 millilitres of the cream cheese mixture over each flour tortilla, covering the entire surface to the edges.
03 -
At one end of each tortilla, place two slices of provolone cheese and two slices of salami or soppressata in a single layer.
04 -
Roll each tortilla tightly into a log and wrap securely in plastic wrap. Refrigerate for at least 60 minutes up to overnight to firm.
05 -
Remove the wraps from the refrigerator. Using a serrated knife, cut each roll into 2.5-centimetre slices and arrange neatly on a serving platter.
# Notes:
01 -
Chilling ensures clean slicing and helps maintain the roll's shape when serving.