Make these easy, chilled Italian pinwheels using cream cheese, deli meats, and provolone for a perfect make-ahead appetizer for any gathering.
Author:katereilly
Prep Time:20 min
Cook Time:0 min
Total Time:2 hr 20 min
Yield:32 pinwheels 1x
Category:Appetizer
Method:Chilling/No-Bake
Cuisine:Italian-American
Diet:Vegetarian
Ingredients
Scale
8 large flour tortillas
8 ounces cream cheese, softened
1/2 cup grated Parmesan cheese
1 tablespoon Italian seasoning
1/4 cup sun-dried tomatoes in oil, drained and chopped
4 ounces thinly sliced pepperoni or salami
4 ounces thinly sliced provolone cheese
1/4 cup chopped fresh parsley (optional, for color)
Instructions
In a medium bowl, combine the softened cream cheese, Parmesan cheese, and Italian seasoning. Mix until smooth and fully combined.
Stir in the chopped sun-dried tomatoes and fresh parsley, if using. This is your spread.
Lay one large tortilla flat on a clean surface. Spread about 1/8th of the cream cheese mixture evenly over the entire surface, leaving a small half-inch border on one long edge.
Layer half of the provolone slices over the cream cheese spread on the tortilla.
Layer half of the pepperoni or salami evenly over the provolone.
Starting from the long edge opposite the empty border, tightly roll the tortilla into a log. Press gently to seal the edge.
Wrap the log tightly in plastic wrap. Repeat the process with the remaining ingredients to make seven more rolls.
Refrigerate the wrapped logs for at least 2 hours, or up to 24 hours, to firm up. This step is important for clean slicing.
When ready to serve, unwrap the logs and use a sharp knife to slice each roll into 1-inch thick pinwheels.
Arrange the Italian pinwheels cut-side up on a serving platter.
Notes
For cleaner slices, use a serrated knife and wipe the blade clean between cuts.
You can substitute the deli meats with thinly sliced ham or turkey if you prefer a different flavor profile.
These cream cheese roll ups are excellent made a day ahead for party food ideas with tortillas.