If you’re looking for a colorful, delicious, crowd-pleasing appetizer, stop searching! You’ve found it in these Italian pinwheels. They’re packed with your favorite Italian lunch meats, provolone cheese and peppers! All rolled up with a delicious Italian cream cheese spread to hold it together. Perfect for a Super Bowl party or Holiday Appetizer!
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There’s just something about football that makes me crave finger foods. You want something bite-sized and delicious that you can easily snack on in between downs and that you can hold while cheering on your favorite teams. Sandwiches aren’t great for this purpose, since they’ll likely fall apart among all of the excitement. But rolled wraps? That’s more like it.
These Italian pinwheels are perfect for the holidays and football watching parties. They’re packed with cheese, cured meat, peppers, and a flavorful schmear. Best of all, they’re compact and don’t have to be cooked. Just assemble, slice, serve, and enjoy!
Love homemade pinwheel recipes? Then try my baked ham and cheese version!
italian pinwheel ingredients
This recipe is twofold — the pinwheels and the cream cheese spread used to hold everything together.
For the cream cheese spread, you’ll need: a block of cream cheese softened to room temperature, Italian seasoning, garlic powder, Italian salad dressing, minced red onion, and grated parmesan cheese.
For the pinwheels, you’ll need: sun-dried tomato tortillas (or whichever tortillas you prefer), sliced provolone cheese, sliced deli ham, sliced hot capocollo (or pepperoni), pepperoncini peppers, and roasted bell peppers.
How To Make Italian Pinwheels
- First, make the cream cheese spread. Combine the cream cheese, Italian seasoning, garlic powder, Italian dressing, red onion and parmesan cheese in a small bowl, and set aside to marinate. (If time allows, let it rest in the fridge for 30 minutes to overnight to really accentuate the flavors.)
- Next, assemble the Italian pinwheels. Spread 2 tablespoons of the cream cheese mixture onto each tortilla. On the bottom half of the tortilla layer provolone cheese, salami, and hot capocollo. Divide the pepperoncini peppers and the roasted red bell peppers onto each tortilla.
- Starting at the bottom of the tortilla with the filling roll up into a tight cylinder. Wrap tightly in plastic wrap.
- Refrigerate for 2 hours to give the pinwheels time to set and help with slicing.
- Carefully unwrap the pinwheels, and cut into 1 inch slices. Serve, and enjoy!
You can make these pinwheels up to a day in advance. Just leave wrapped tightly in the plastic wrap and slice right before serving. Store any leftovers in an airtight container in the fridge for up to 2 days.
Tips for making Italian Pinwheels
- Pat the meat and peppers dry before assembling the Italian pinwheels to prevent the tortillas from getting soggy.
- Add some veggies! Fresh spinach, chopped lettuce, or sliced tomatoes would be delicious additions.
- Change up the meat! Use your preferred deli meat like sliced turkey, chicken, even roast beef.
- Or make them meat-free by adding veggies like sliced mushrooms in place of the deli meat.
- Make the cream cheese spread up to a day ahead of time to maximize it’s flavor. (You can also double the cream cheese spread to use it on bagels! Take it from me it is amazing!)
- Use quick pickled red onions in place of the raw red onions for even more flavor!
More Appetizer Recipes To Try
- Healthy Greek Yogurt Guacamole
- Instant Pot Deviled Eggs
- Homemade Hummus
- Pepperoni Bread
- Air Fryer Cauliflower Bites
- Easy 7-Layer Dip
Cream Cheese Spread
- 5 large sun dried tomato tortillas
- 15 slices provolone
- 15 slices ham
- 15 slices salami (I used peppered salami)
- 15 slices hot capocollo or pepperoni
- 1/2 cup pepperoncini peppers
- 1/2 cup roasted red bell peppers
Cream Cheese Spread
- Combine the cream cheese, Italian seasoning, garlic powder, Italian dressing, red onion and parmesan cheese in a small bowl. Set aside.
- Spread 2 tablespoons of the cream cheese mixture onto each tortilla. On the bottom half of the tortilla layer provolone cheese, salami, and hot capocollo. Divide the pepperoncini peppers and the roasted red bell peppers onto each tortilla.
- Starting at the bottom of the tortilla with the filling roll up into a tight cylinder. Wrap tightly in plastic wrap. Refrigerate for 2 hours to give the pinwheels time to set and help with slicing.
- Unwrap the pinwheels and cut into 1 inch slices. Serve and enjoy!