Italian Pinwheel Sandwiches (Printable Version)

Savory Italian pinwheels with salami, provolone, pesto cream cheese and crisp veggies—ideal party bites.

# What You’ll Need:

→ Wraps & Spreads

01 - 4 large (10-inch) flour tortillas
02 - 1/2 cup cream cheese, softened
03 - 2 tablespoons pesto

→ Meats & Cheeses

04 - 4 ounces thinly sliced Genoa salami
05 - 4 ounces thinly sliced smoked deli ham
06 - 4 ounces thinly sliced provolone cheese

→ Vegetables

07 - 1 small red bell pepper, finely diced
08 - 1 small cucumber, seeded and julienned
09 - 1 cup fresh baby spinach leaves

→ Garnish (optional)

10 - Fresh basil leaves

# Directions:

01 - In a small mixing bowl, blend the softened cream cheese with pesto until the mixture is smooth and fully combined.
02 - Lay one tortilla flat on a clean cutting board. Evenly spread one quarter of the cream cheese mixture, leaving a small border at the edges.
03 - Arrange slices of salami, ham, and provolone cheese in a single layer over the cream cheese spread.
04 - Scatter diced red bell pepper, cucumber sticks, and fresh baby spinach evenly across the layered meats and cheese.
05 - Starting at one end, roll the tortilla tightly into a log. Press gently to secure the filling.
06 - Repeat the spreading, layering, and rolling process with remaining tortillas and fillings.
07 - Wrap each filled roll tightly in plastic wrap and refrigerate for at least 30 minutes to set and firm.
08 - Using a sharp serrated knife, trim off the ends and cut each log into 6 equal pinwheels.
09 - Arrange pinwheels on a platter. Garnish with basil leaves if desired and serve chilled or at room temperature.

# Top Tips:

01 -
  • The pinwheels look so impressive from such easy prep—no one suspects they took twenty minutes.
  • The mix of creamy, smoky, and crunchy ingredients means every bite is interesting—like a snack tray all rolled up together.
02 -
  • If you rush slicing, you'll smoosh the pinwheels—chilling is worth it for sharp edges.
  • Placing wet veggies like cucumber in the center, away from the edge, keeps tortillas from getting soggy.
03 -
  • If your tortillas crack when rolling, microwave them for 10 seconds—makes all the difference.
  • A sprinkle of flaky sea salt on top just before serving wakes up all the flavors.

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