The Scoop
These little pinwheels are what happens when an Italian deli and a snack board decide to collaborate.
All these layers of cheesy, tangy, and creamy are fun to make, fun to eat, and impossible to stop at just one!
Perfect for gatherings, parties, picnics, lunchboxes, or those "I’m just having one bite" moments that somehow turn into six. They do have a habit of disappearing long before you actually get to the party or picnic, but that’s a risk you should be willing to take.
Ingredients
- 1 (8-ounce) package cream cheese, softened
- 1/4 cup Italian-flavored panko breadcrumbs
- 1/4 cup parmesan cheese, finely grated
- 2/3 cup jarred roasted red peppers, finely chopped
- 2/3 cup jarred banana peppers, finely chopped
- 3 large flour tortillas
- 9 slices cheese, of your choice
- 8 ounces salami
- 30 slices pepperoni
- romaine lettuce leaves, to taste
Directions
- In a small bowl, mix the cream cheese, the breadcrumbs, the parmesan, the red peppers, and the banana peppers until well-combined.
- Spread the cream cheese mixture evenly over each of the tortillas
- In the center of each tortilla, place 3 slices of the cheese next to each other.
- Layer the salami over the tortillas so the tortillas are completely covered.
- Layer the pepperoni slices over the salami, trying to cover the salami as much as possible.
- Place the lettuce leaves on top of the pepperoni.
- Starting with the end closest to you, tightly roll up each of the tortillas.
- Wrap each tortilla with plastic wrap to help the rolls keep their shape.
- Refrigerate until the rolls are cool, about 1 hour.
- Slice the rolls into pinwheels to about 1-inch thick. You can use toothpicks for serving and keeping the pinwheels closed.
- Serve.
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