Italian Pinwheel Sandwiches (Printable)
Bite-sized Italian pinwheels with salami, ham, provolone, pesto cream cheese and crisp veggies—party-ready in 20 minutes.
# What You Need:
→ Wraps & Spreads
01 - 4 large flour tortillas (10-inch diameter)
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, thoroughly blend the softened cream cheese and pesto until smooth.
02 - Place one flour tortilla on a clean cutting board. Evenly spread one-quarter of the cream cheese mixture over the surface, nearly to the edges using a spatula or butter knife.
03 - Arrange an even layer of Genoa salami, followed by smoked ham, then provolone cheese over the prepared tortilla.
04 - Distribute diced red bell pepper, julienned cucumber, and a generous layer of spinach leaves across the meats and cheese.
05 - Starting from one edge, firmly roll the tortilla into a tight log.
06 - Repeat the spreading, layering, and rolling process for the remaining three tortillas and fillings.
07 - Wrap each rolled tortilla log in plastic wrap and refrigerate for at least 30 minutes to set, ensuring clean slicing.
08 - Unwrap the chilled logs. Using a sharp serrated knife, trim the ends, then cut each roll crosswise into 6 equal pinwheels.
09 - Arrange the pinwheels on a serving platter. Garnish with fresh basil leaves if desired; serve chilled or at room temperature.
# Expert Tips:
01 -
- You can stash these in the fridge hours ahead, and they somehow taste even better when they've rested.
- They're totally portable, require no utensils, and somehow vanish at every party faster than anything else.
02 -
- Don’t try slicing before chilling—unless you want everything to unravel messily (trust me, the wait is worth it).
- Switching in sun-dried tomato or spinach wraps once made my platter look extra festive, and bonus: they tasted amazing, too.
03 -
- If your wraps feel stiff, microwave them for a few seconds so they don’t crack as you roll.
- Letting the pinwheels sit, tightly wrapped, means the flavors meld and slicing is a dream.