Italian Summer Pinwheel Sandwiches
These Italian summer pinwheel sandwiches are fresh and colorful, featuring Mediterranean flavors ideal for picnics, parties, or light lunches. They combine creamy, savory, and crisp ingredients in a bite-sized roll.
Equipment
- 1 bowl for mixing spread
- 1 plastic wrap for chilling pinwheels
- 1 sharp knife for slicing pinwheels
Ingredients
- 4 large flour tortillas or wraps
- 8 oz cream cheese softened
- 1/4 cup Italian dressing
- 1 teaspoon Italian seasoning
- 1 cup shredded lettuce
- 1/2 cup roasted red peppers sliced
- 1/2 cup sun-dried tomatoes chopped
- 1/2 cup black olives sliced
- 1 cup shredded mozzarella or provolone cheese
- 6 –8 slices deli salami or turkey optional
Instructions
- In a bowl, combine cream cheese, Italian dressing, and Italian seasoning until smooth.
- Spread the cream cheese mixture evenly over each tortilla.
- Layer shredded lettuce, roasted red peppers, sun-dried tomatoes, black olives, cheese, and deli meat if using on top.
- Roll each tortilla tightly into a log shape.
- Wrap the rolled tortillas in plastic wrap and refrigerate for at least 30 minutes to firm up.
- Using a sharp knife, slice each roll into 1-inch pinwheels.
- Arrange the pinwheels on a plate with the spiral side facing up and serve.
Notes
- Do not overfill tortillas to keep pinwheels neat.
- Pat vegetables dry to prevent soggy wraps.
- Add fresh basil leaves for extra Italian flavor.