A tasty impressive appetizer for family meals, game day parties, gatherings and holidays? Italian pinwheels are a perfect treat for all of them. Featuring a traditional Italian sub (a crazy good mix of genoa salami, Pepperoni slices, Provolone cheese and Romaine lettuce), these pinwheels are easier to serve alongside the meals. My family have given them a try and actually fell in love with.
Italian pinwheels are a dish that I get asked over and over again to bring to all gatherings. I first made them for Christmas’s dinner and these did an excellent job. They got both my family and guests hooked. They almost melt in our mouth right with the first bite. A friend of my even asked me for the recipe to serve these for her family. Such a great reward to any chef-of-home, right?
Who can resist pinwheels as an appetizer? I know that I can’t. This is not all because I love creamy pinwheels. The point here is they taste so good and look super impressive. They do not only satisfy your taste buds but also meet your need of beauty. And you, ready to have them on the dining table? Let’s get started!
Italian PinwheelsCourse: AppetizersCuisine: AmericanDifficulty: Easy
A tasty impressive appetizer for family meals, game day parties, gatherings and holidays? Italian pinwheels are a perfect treat for all of them.
3 flour tortillas burrito size
1 8 oz pkg genoa salami
30 small Pepperoni slices
9 slices Provolone cheese
- 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
- In a mixing bowl, gather all the ingredients for pepper spread. Stir until well combined and set aside.
- Lay the tortilla onto a plate or flat surface. Spread 1/3 of the mixture evenly onto the tortilla.
- Place 3 slices of Provolone cheese (next to one another) in center of the tortilla.
- Add a layer of salami (1/3) to cover the tortilla.
- Cover the salami layer with 10 Pepperoni slices.
- Place Romaine lettuce on top of the tortilla.
- Roll up the tortilla tightly and chill in the refrigerator for about 1 hour.
- Remove and cut into bite-sized slices. Arrange on a plate. Serve.