These Italian Pinwheels are packed with your favorite Italian lunch meats, provolone cheese and peppers!
Combine the cream cheese, Italian seasoning, garlic powder, Italian dressing, red onion and parmesan cheese in a small bowl.
Spread 2 tablespoons of the cream cheese mixture on each tortilla. Layer provolone cheese, salami, and hot capocollo on the bottom half. Divide pepperoncini peppers and roasted red bell peppers on each tortilla.
Roll the filled tortilla tightly into a cylinder and wrap in plastic wrap. Refrigerate for 2 hours to set before slicing.
Unwrap the pinwheels and cut into 1 inch slices. Serve and enjoy!