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Let me tell you something right now: if you put a platter of these Italian pinwheels on your table, you better grab one for yourself before the guests show up—because they will be gone. I’ve learned that lesson the hard way. More than once.

I started making these little roll-ups years ago for my son’s soccer banquet. Back when I was still trying to impress the PTA moms with “something other than brownies.” Turns out, all it took was some salami, cheese, and cream cheese in a tortilla. Go figure.

They’ve been part of my appetizer rotation ever since—and for good reason. They’re easy to prep ahead, slice up beautifully, and they look a whole lot fancier than they actually are. Which is exactly the kind of energy I like to bring to a gathering.

Why Everyone Falls in Love With These (Even the Pickiest Eater at the Table)

They’re flavor-packed but still familiar. You’ve got creamy, zesty, a little tangy, a little salty — and it all just works.
You can make ’em the night before. Which is honestly a lifesaver when you’re already juggling dips, drinks, and trying to vacuum before guests arrive.
They slice up pretty. That’s a small thing, but trust me—it matters when you’re setting out a party tray.
They’re just plain fun to eat. Finger food that doesn’t make a mess? Sign me up.
You can tweak them to suit your people. Spicy, meatless, gluten-free—whatever floats your boat.

What You’ll Need (And a Few Handy Tips Along the Way)

This isn’t fancy stuff—just a few good ingredients that come together in the tastiest way.

The Creamy Base

8 oz cream cheese, softened — Leave it out on the counter for 30 minutes or so. It’ll spread like a dream.
1 teaspoon Italian seasoning — Store-bought works fine, or mix your own with oregano, basil, thyme, and a whisper of rosemary.
¼ tsp onion powder + ¼ tsp garlic powder — Just a little something to build flavor.
Salt and pepper, to taste — I like a good pinch of kosher salt and lots of cracked black pepper.

Optional: Feeling wild? Add a spoonful of grated parm. It’s a vibe.

The Zing Factor

½ cup roasted red peppers, diced — You want ’em juicy but not dripping. Drain well!
½ cup pepperoncini or banana peppers, diced — These are the secret weapon. Tangy, bright, and just enough bite.

The Good Stuff

16 slices provolone — Slightly sharp and melty. You could use mozzarella in a pinch, but I find it a little too mild.
½ lb sliced salami or soppressata — Use what you love. Soppressata’s got a little more oomph, salami’s a classic.

The Wrap

6–8 large flour tortillas — Bigger is better here. Burrito-size gives you room to roll without everything squishing out the sides.

Pro tip: If your tortillas are feeling stiff, wrap ’em in a damp paper towel and nuke for 15 seconds. They’ll be much easier to work with.

How to Make ’Em (Don’t Worry, You’ve Got This)

Mix up the spread
In a bowl, stir together the cream cheese, Italian seasoning, garlic and onion powder, salt, and pepper. Once it’s smooth, fold in your diced peppers. Taste it—if you want more kick, throw in an extra dash of pepperoncini juice. Just trust me.
Spread it out
Grab a tortilla and slather about ½ cup of the mix evenly across the surface. Go edge to edge—you want every bite to get the good stuff.
Layer the cheese and meat
On one end of the tortilla, lay down two slices of provolone, overlapping a bit. Then add 3–4 slices of salami. This little stack gives your roll a nice “core” when you slice it.
Roll it up tight
Starting from the cheesy/meaty end, roll it up snug like a jelly roll. Not so tight it tears, but firm enough that it holds its shape.
Wrap and chill
Wrap each roll in plastic wrap and pop it in the fridge. An hour is fine, but overnight? Even better. It gives the flavors time to mingle.
Slice and serve
When you’re ready, unwrap and cut into ¾-inch pieces. Use a sharp knife and wipe it off every few slices for clean cuts. You’ll get 6–8 pinwheels per roll.

Wanna Switch It Up? Here Are Some Tasty Variations

You know I can’t leave well enough alone. Try one of these if you’re feeling adventurous (or just working with what’s in the fridge):

Veggie Delight – Skip the meat and add chopped spinach, artichoke hearts, or sun-dried tomatoes.
Spicy Kick – Swap in hot capicola or add a dab of Calabrian chili paste to the cream cheese.
Greek Vibes – Use feta instead of provolone, and toss in a few chopped olives.
Pesto Punch – Add a swirl of pesto to the cream cheese mixture. So good.

Storing, Serving, and Not Snacking on All of Them Before the Party

Fridge: Wrapped tight, these keep for 2–3 days. If you’re prepping ahead, store the whole rolls and slice just before serving.
Freezer: Eh. I don’t recommend it. The cream cheese gets weird.
Room temp: They’re fine out for a few hours during a party—just don’t leave them overnight unless you want to live dangerously.

A Few Final Thoughts Before You Go Grab That Cream Cheese

If you’re anything like me, you love a recipe that lets you look like you’ve got your act together—without actually requiring that much effort. These Italian pinwheels are exactly that. Pretty, tasty, easy to make ahead, and they hit that sweet spot of being both comforting and just a little bit snazzy.

They’re the thing people ask about as they’re chewing—“Wait, what’s in this again?”—and they’ll follow you into the kitchen looking for more.

Try them. Tweak them. Make ’em your own. And when you do? Leave a little note or tag me. I’d love to know what kind of magic you rolled up in yours.

Alright, my apron’s off and my feet are up—your turn.