Italian Pinwheels

A flavor packed Appetizer Pinwheel.

These are easy to make and can also be made ahead of time. I usually make these in the morning, refrigerate them until just before the party, then I slice them and place them on a tray for serving. They hold together well, so no need for frill toothpicks.

ITALIAN PINWHEELS

Ingredients:

• 3 Extra Large Flour Tortillas (10″ size)
• 6 Slices Beef Cotto Salami
• 6 Large Slices, Deli Angus Roast Beef (about 1/2 pound)
• 1 (8 oz.) Cream Cheese, softened
• 1/2 Cup Traditional Basil Pesto
• 1/2 Cup Sliced Pepperoncini, drained
• 1/2 Cup Roasted Red Pepper Strips, drained
• 3 Provolone Cheese Slices, cut in half

Directions:

1. In a large bowl, mix the Cream Cheese and Basil Pesto using a handheld mixer until well combined.

2. Lay down a piece of plastic wrap on your work surface. Place one Tortilla on the plastic wrap.

3. Spread 1/3 of the Cream Cheese mixture, onto one Tortilla. Do not go all the way to the edge.

4. Layer 2 Slices of the Beef close to the edge, on the bottom side of the Tortilla as you see here. If your Beef slices are shorter than the length of the Tortilla than use an extra slice or two to fit the length.

5. Now layer 2 Slices of the Salami on top of the Beef.

6. Layer 2 of the Provolone Cheese halves on the Salami.

7. Now lay 2 rows of Roasted Red Pepper Strips, close together on top of the Cheese.

8. Now lay 2 rows of Pepperoncini Strips next to the Red Pepper Strips.

9. Starting on the bottom side, roll the Tortilla up tightly. Use the Plastic Wrap to wrap the Tortilla up nice and tight.

10. Repeat the process for the next 2 Tortillas. Then refrigerate the rolled and wrapped Tortillas for 4-8 hours or even overnight. This allows the flavors to marry and the wrap to get firm for slicing.

11. After you have refrigerated the Tortillas, unwrap them and cut the end tips off. The ends won’t really have much of the filling in and they don’t make a nice presentation. I call them the cooks taste testing pieces! Then, using a serrated knife, slice the Tortillas into 1 & 1/4 inch slices. A straight edge knife will just squish the rolls down, like it does with bread. The serrated knife allows the shape to remain. You should get 6 slices per roll.

Recipe by: Hot Dish Homemaker