Italian Pinwheels

A deliciously fun appetizer for your game day, holiday or party needs, these Italian Pinwheels are tasty, fast and a fun addition to your meal!

Pinwheels

Who loves pinwheels?! I do, I do! These Italian Pinwheels are a seriously easy and tasty appetizer recipe that you can never go wrong with! These are the one recipe that I get asked over and over again to bring to all the gatherings we go to.When you think of a pinwheel recipe I know a lot of the time people think about summer, but let me tell you my friends these pinwheels are good any time of the year. I hate when people think things are seasonal when they aren’t!

Pinwheels

I’ve had so many people make these for holiday’s, baby showers, bridal showers, birthday parties, etc. They are really simple and really tasty, and do you want to know a secret? They were a copycat recipe of some pinwheels that I had from Walmart!

WHAT INGREDIENTS DO YOU NEED FOR THIS PINWHEEL RECIPE?

  • Tortillas
  • Provolone cheese
  • Genoa salami
  • Pepperoni
  • Romaine lettuce
  • Cream cheese
  • Italian bread crumbs
  • Roasted red peppers (jarred or canned)
  • Banana peppers
  • Parmesan cheese

pinwheel recipes

Nothing really beats a good old pinwheel recipe. They are handheld which are one of my favorite things in the world, they are fresh, crisp and flavorful and they feed a crowd. This recipe makes about 24-36 depending on how thinly you slice them.

This recipe can also be doubled or tripled or more depending on the amount of people you are serving. We will make this recipe so often and never get sick of it at all!

Pinwheel recipe

HOW DO YOU MAKE THIS PINWHEEL RECIPE?

So when say that this recipe is super easy to make, I’m not lying to you!

  • Start by making the red pepper spread! In a bowl, mix all your spread ingredients which includes the cream cheese, breadcrumbs, parmesan cheese, red peppers and banana peppers until combined.
  • Spread 1/3 of that mixture over each of your tortillas.
  • In the center of each tortilla, layer 3 slices of your provolone cheese then top with enough salami and pepperoni to cover the tortilla.
  • Lastly layer your romaine lettuce over the top of your meat and roll up tightly and place in the refrigerator until cool, which is about 1 hour.
  • Slice into about 1″ slices and serve!

See, I told you that it was just that simple. Even the kids love this. The spread and the meats just give it enough kick to give it a little spice while the cheese, lettuce and cream cheese tones it down and adds a little creaminess.

tortilla pinwheels

Another great thing about these Italian Pinwheels are that they make great lunch box additions. My boys love it when we add these to their school meals. Usually they will have this with some fruit and a snack and it will be enough to satisfy them.

You can really switch this recipe up to fit your needs. We love having the pepperoni and salami in our pinwheels but it would also be good with other cuts of meat as well!

pinwheel appetizer

So if you’re looking for a fun appetizer to just have at home to snack on, something to bring to lunch that is fresh, tasty and crisp, or something that you’re wanting to bring to your next get together then this Italian Pinwheel recipe is just what you need!

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5 from 5 votes
Italian Pinwheels
Italian Pinwheels
Prep Time
10 mins
Cool
1 hr
 

A deliciously fun appetizer for your game day, holiday or party needs, these Italian Pinwheels are tasty, fast and a fun addition to your meal!

Course: Appetizer
Cuisine: American
Keyword: italian pinwheels, pinwheel recipe, pinwheels, tortilla pinwheels
Servings: 10 people
Ingredients
  • 3 flour tortillas burrito size
  • 1 8 oz pkg genoa salami
  • 30 small Pepperoni slices
  • 9 slices Provolone cheese
  • Romaine lettuce
Pepper Spread:
  • 1 8 oz pkg cream cheese, softened
  • 1/4 cup Italian bread crumbs
  • 1/4 cup parmesan cheese
  • 2/3 cup roasted or sweet red peppers we used jarred, chopped small
  • 2/3 cup banana peppers we used jarred, chopped small
Instructions
  1. Mix all your pepper spread ingredients in bowl until well comined.
  2. Spread 1/3 of the mix onto tortilla.
  3. In center of tortilla place 3 slices of cheese next to one another.
  4. Next layer enough salami tocover tortilla.
  5. After that layer pepperoni covering the salami.
  6. Then lastly add your romaine lettuce on top of that.
  7. Roll up tightly and refrigerate until cool, about 1 hour.
  8. Slice into pinwheels and enjoy!
Recipe Notes

We used a mini food chopper to chop our peppers, you can use that as well. There is no science as to how I layered my wraps, just make sure everything is covered and you're good!

Nutrition Facts
Italian Pinwheels
Amount Per Serving (0 g)
Calories 0
% Daily Value*
Total Fat 0g 0%
Saturated Fat 0g 0%
Trans Fat 0g
Polyunsaturated Fat 0g
Monounsaturated Fat 0g
Cholesterol 0mg 0%
Sodium 0mg 0%
Potassium 0mg 0%
Total Carbohydrates 0g 0%
Dietary Fiber 0g 0%
Sugars 0g
Protein 0g 0%
Vitamin A 0%
Vitamin C 0%
Calcium 0%
Iron 0%
* Percent Daily Values are based on a 2000 calorie diet.

PIN IT FOR LATER!

Italian Pinwheel Recipe

A deliciously fun appetizer for your game day, holiday or party needs, these Italian Pinwheels are tasty, fast and a fun addition to your meal! #pinwheels #appetizer #pepperoni #partyfood #fingerfood #salami

68 thoughts on “Italian Pinwheels

  1. Yum! I love making quick and easy appetizers like this when we have people over (which seems to be all the time anymore!) I will have to make these. That pepper spread sounds like it will put them over the top! Happy Throwback Thursday!

  2. These look absolutely delicious. We had some pinwheels at my fiance’s birthday party, and they were such a hit. I’m pinning, tweeting and stumbling this. Oh and I printed it out for myself. πŸ˜‰ Happy Thursday. <3

  3. These look delicious, Alli. They would be great as part of a buffet or appetizer bar. Thanks for sharing at Snickerdoodle Sunday. I’ll be featuring your Italian Pinwheels at tomorrow’s party.

  4. What can I say? I love everything about these! Pinned and shared. Thanks for linking up at #overthemoon! I hope you will join me at #thursdayfavoritethings. I have a great announcement for food bloggers this week. Keep an eye out for the news!

  5. These look delicious! I am going to make them for a baby shower this weekend! I’m just curious about the bread crumbs? Can you tell they are in there? Are they for texture? Or maybe to soak up any liquid or what?

    1. Hi Lisa! The bread crumbs helps it soak up any liquid that might seep due to temp changes. I use it in a lot of my wraps that call for cream cheese because the texture just blends right in!

    1. Hi Terri! I haven’t actually made these the day before but I have refrigerated my sliced ones and they were fine the day after. I would roll up tightly in plastic wrap making sure the whole tortilla is covered and they should last over night. Might make them easier to slice as they have had time to cool.

  6. I made these for a party and they were a hit! From previous experience I’ve noticed that the cream cheese can make the flour tortilla soft and soggy. When assembling these, I put the salami down first to cover must of the tortilla. After that I spread the cream cheese mixture; this may be a little difficult so you have to use quite a bit of pressure to keep the meat in place. After that I added the pepperoni, provolone and lettuce. Thanks for such a fun recipe!

  7. I made these yesterday for my son’s birthday party. I made this and a fruit salad for appetizers, and these were gone first! Everyone loved them! Thanks for the yummy recipe!

  8. These sound amazing! Just wondered how many you get out of this, realizing it depends on how thick you slice them. Just a general idea of how many- either pinwheels, or servings.
    Thank you!!

  9. About how much does this recipe make? I’m wondering if I need to double it for Sunday football get together.

  10. Hi TORNADOUGH,
    Just one word to mention, delicious. I am a type of girl who loves to try different things. This helps to search for food items on regular basis. Thanks for putting your creative work into practice. I would definitely try it on my next family gathering.

    Keep cooking keep sharing
    Angela Ter-Zakarian

  11. Wow, these were fantastic! Took them to a trip to the lake, and they held up wonderfully in the cooler. Only change I made is to use Peperjack instead of provolone, because that’s what I had on hand. But wow, these were delicious, I’m gonna use that pepperspread on all kinds of things now! Thanks for the recipe!

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