Italian Pinwheel Sandwiches (Printable)

Bite-sized Italian pinwheels with salami, provolone and pesto cream cheese—chilled, colorful, crowd-pleasing appetizer.

# What You Need:

→ Wraps & Spreads

01 - 4 large flour tortillas (10-inch)
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

# How to Make It:

01 - Combine softened cream cheese and pesto in a small mixing bowl until smooth.
02 - Place one tortilla flat on a clean cutting board and evenly spread one-fourth of the cream cheese mixture over the surface.
03 - Arrange slices of salami, followed by ham and provolone, in a single layer over the cream cheese.
04 - Distribute diced red bell pepper, julienned cucumber, and fresh spinach leaves over the meats and cheese.
05 - Starting from one edge, tightly roll the tortilla into a log shape.
06 - Repeat with remaining tortillas and fillings. Wrap each log in plastic wrap and refrigerate for at least 30 minutes to firm up.
07 - Using a sharp serrated knife, trim the ends and slice each tortilla roll into 6 even pinwheels.
08 - Arrange pinwheels on a serving platter. Garnish with fresh basil leaves if desired. Serve chilled or at room temperature.

# Expert Tips:

01 -
  • You can prep these ahead, and they only get tastier after a good chill—makes life so much easier.
  • Each bite pops with distinct flavors and lively textures, perfect for anything from lunchboxes to celebrations.
02 -
  • Rolling too loosely leads to pinwheels uncoiling when sliced—I learned that one at a disastrous picnic.
  • Drying your veggies first keeps the tortillas from getting soggy and ensures beautiful slices.
03 -
  • Slightly warming the tortillas makes them less likely to crack and much easier to roll up tightly.
  • Mix a spoonful of parmesan into the pesto-cream cheese for extra Italian flair—it’s my go-to upgrade.

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