Step-by-Step Instructions
1. Make the Cream Cheese Spread
In a mixing bowl, combine the cream cheese, Italian seasoning, onion powder, garlic powder, roasted red peppers, and pepperoncini. Season with kosher salt and freshly ground black pepper. Stir until the mixture is creamy and well blended.
2. Assemble the Pinwheels
Place a tortilla flat on a clean surface. Spread a generous layer of the cream cheese mixture over the tortilla, keeping a small border clear at the edges. Add two slices of provolone cheese down the center, followed by salami or soppressata. Top with a few romaine lettuce leaves.
3. Roll and Slice
Roll the tortilla up tightly to enclose the filling. Use a sharp knife to cut the rolled tortilla into 1-inch slices, forming pinwheels. Repeat with the remaining tortillas and fillings.
4. Chill and Serve
Place the pinwheels on a serving tray, cover them with plastic wrap, and refrigerate for at least an hour. This helps the flavors blend and the cream cheese firm up for easier serving.
Optional Variations and Pro Tips
Add Fresh Crunch: Include thin slices of cucumber, tomato, or bell pepper for extra texture.
Turn Up the Heat: Mix in sliced jalapeños or a drizzle of spicy dressing for more kick.
Fresh Herb Twist: Stir chopped basil or oregano into the cream cheese mixture.
Make Ahead: These pinwheels can be made the day before. Assemble, slice, and store in the fridge until serving time.
