Easy Italian Pinwheels
Make these simple, no-bake Italian pinwheels using deli meats and cheese for a flavorful appetizer or snack.
- Prep Time: 20 min
- Cook Time: 0 min
- Total Time: 2 hr 20 min
- Yield: About 32 pinwheels
- Category: Appetizer
- Method: No Bake
- Cuisine: Italian
- Diet: Vegetarian
Ingredients
Scale
- 8 ounces cream cheese, softened
- 1/4 cup prepared pesto sauce
- 1 tablespoon Italian seasoning
- 1/4 cup finely chopped roasted red peppers
- 1/4 cup finely chopped black olives
- 1/2 cup shredded provolone cheese
- 1/4 cup finely chopped deli ham
- 1/4 cup thinly sliced salami
- 1/4 cup thinly sliced pepperoni
- 4 large flour tortillas (about 10 inches each)
Instructions
- In a medium bowl, combine the softened cream cheese, pesto sauce, and Italian seasoning. Mix until smooth.
- Stir in the roasted red peppers, black olives, provolone cheese, ham, salami, and pepperoni into the cream cheese mixture. Mix well to distribute the ingredients evenly.
- Lay one flour tortilla flat on a clean surface. Spread about one-fourth of the filling mixture evenly over the entire surface of the tortilla, leaving a small border on one edge.
- Starting from the opposite edge, tightly roll up the tortilla.
- Wrap the rolled tortilla tightly in plastic wrap. Repeat with the remaining tortillas and filling.
- Refrigerate the wrapped rolls for at least 2 hours, or up to 24 hours, to allow them to firm up.
- When ready to serve, unwrap the rolls and slice each one into 1-inch thick pinwheels.
Notes
- For easier slicing, chill the rolls for a minimum of 2 hours.
- If you prefer a tangier flavor, add 1 teaspoon of drained, chopped pepperoncini to the filling mixture.
- You can substitute provolone with mozzarella or Swiss cheese.
Nutrition
- Serving Size: 4 pinwheels
- Calories: 185
- Sugar: 2
- Sodium: 450
- Fat: 15
- Saturated Fat: 7
- Unsaturated Fat: 8
- Trans Fat: 0.2
- Carbohydrates: 6
- Fiber: 0.5
- Protein: 8
- Cholesterol: 35
