Italian Pinwheels Recipe

For the cream cheese spread youll need. Cover the salami layer with 10 Pepperoni slices.

Table Of Contents

• 1. Ingredients Italian pinwheels recipe
• 2. Preparation Italian pinwheels recipe
• 3. Ilustration Italian pinwheels recipe Images

Ingredients

1. Start layering ingredients on tortilla a little off center and evenly across the tortilla in a horizontal line in this order.
2. Roll up jelly-roll style starting with a long side.
3. Spread 13 of the cream cheese spread onto the tortilla.
4. Spread about 14 cup of the cream cheese mixture over a tortilla.
5. Keep pinwheels lower calorie and low fat by using a reduced or fat free cream cheese.
6. Spread cream cheese mixture on tortilla.
7. Dry and then coarsely chop the roasted red peppers and pepperoncini.

Cover and let rise until doubled about 30 minutes. Layer enough salami over the lettuce and repeat with the pepperoni. Season with salt and pepper to taste. Place rolls cut side up in a 13x9-in. Roll out the puff pastry a little to flatten it. In a small bowl mix all of the cream mixture ingredients together until creamy. Baking pan coated with cooking spray. Spread 13 of the cream cheese mixture on each tortilla.

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How to make Italian Pinwheels. Spread the cream cheese all over each tortilla about 3 tbs 14 cup then layer the rest of the ingredients on evenly. Pinch seam to seal. In a large bowl combine all of the ingredients for the spread. In bowl add your cream cheese red pepper banana pepper italian bread crumbs and parmesan cheese mix together. HOW TO MAKE ITALIAN PINWHEELS STEP BY STEP. Place 3-4 slices each of pepperoni and salami over the cream cheese mixture leaving about 12 inch around the edge. Salami pepperoni ham cheese and lettuce.

Preparation And Explanation

1. Press your finger to seal the tortilla ends togther. Layer the ingredients on top of the cream cheese a little off center in an even layer.
2. Dont add too much meat or the tortilla will be hard to roll. Place 3 slices of Provolone cheese next to one another in center of the tortilla.
3. Lay a flour tortilla out on a clean flat surface. Layer each with 10 spinach leaves 5 slices salami and 3 slices cheese.
4. Place a leaf of Romain lettuce in the center of the tortilla. Add more cream cheese if need to seal more.
5. Mix these ingredients together in a small bowl until well combined. Roll tightly and refrigerate for 1 hour.
6. Spread each rectangle evenly with 1 cup pepperoni mixture. Pulse until well mixed.

This recipe is twofold the pinwheels and the cream cheese spread used to hold everything together. Preheat the oven to 400F. In a small bowl mix cream cheese with Italian seasoning with garlic powder until combined. Plus theyre simple to make. ½ cup grated pecorino cheese. Make cream cheese mixture. Top with 2 slices of provolone then 3 slices of. Dice up dill pickles green bell pepper sweet pickle cucumber sun dried tomatoes any kind of veggie you like for extra flavor.

Line 3 slices of Provolone cheese down the center of the tortilla. Layer 5 slices of salami 2 slices of prosciutto 2 slices of provolone cheese 3-4 slices of tomato and 2-3 slices of pepperoncini. Sprinkle the cheese parsley garlic and oregano to within 12 in. Add softened cream cheese and Italian seasoning to a small bowl and stir until the seasoning is evenly incorporated. Add a layer of salami 13 to cover the tortilla. Spread a thin layer of cream cheese mixture on flour tortilla. This vegetarian pinwheel is made with fresh ingredients like sun-dried tomatoes and spinach to give you a healthy and flavorful appetizer. After chilled take the bowl out and let the spread come to room temperature.

Place a layer of ham pepperoni and salami on top of the cheese. Combine cream cheese and pesto in food processor bowl fitted with metal blade.

Tightly and gently roll the tortilla in a spiral. Gather the remaining ingredients in preparation for assembling the Italian Pinwheels. In a small bowl combine the first six ingredients. Sprinkle the pecorino evenly over the entire surface. Cut into 12 rolls. Take a spoonful of the filling and spread it over a tortilla. Brush with melted butter. Tightly roll into a spiral.

4 ounces sliced soppressata. A block of cream cheese softened to room temperature Italian seasoning garlic powder Italian salad dressing minced red onion and grated parmesan cheese. Cover the bowl and put it in the refrigerator for 1 hour. 2 slices halved provolone cheese 3 slices deli ham 3 slices salami 4 slices pepperoni 3 to 4 strips of roasted red bell pepper 1 tbsp pepperoncini peppers. You can also make this recipe completely vegan by choosing vegan cream cheese and parmesan cheese. Make a single layer of green leaf lettuce that covers the tortilla. This recipe takes about 15 minutes to put together. Arrange 4 slices of cheese on each tortilla keeping it at least 12 inch away from the edge of the tortillas.

Gather the softened cream cheese seasoned bread crumbs Parmesan and the red and banana peppers. Unroll each tube of pizza dough into a long rectangle. Folding the seasoned cream cheese. If not serving right away chill in a spiral. Spread about 14 cup cream cheese mixture over each tortilla leaving 1-inch border on all sides. Wrap the tortillas in damp paper towels and microwave for 20 seconds. Chop the pepperoncini and tomato into fine chunks. Combine cream cheese and pesto in food processor bowl fitted with metal blade.

Place a layer of ham pepperoni and salami on top of the cheese. Pulse until well mixed. Spread each rectangle evenly with 1 cup pepperoni mixture. Roll tightly and refrigerate for 1 hour. Mix these ingredients together in a small bowl until well combined. Add more cream cheese if need to seal more. Place a leaf of Romain lettuce in the center of the tortilla. Layer each with 10 spinach leaves 5 slices salami and 3 slices cheese.

Lay a flour tortilla out on a clean flat surface. Place 3 slices of Provolone cheese next to one another in center of the tortilla. Dont add too much meat or the tortilla will be hard to roll. Layer the ingredients on top of the cream cheese a little off center in an even layer. Press your finger to seal the tortilla ends togther. Dry and then coarsely chop the roasted red peppers and pepperoncini. Spread cream cheese mixture on tortilla. Keep pinwheels lower calorie and low fat by using a reduced or fat free cream cheese.

Spread about 14 cup of the cream cheese mixture over a tortilla. Spread 13 of the cream cheese spread onto the tortilla. Roll up jelly-roll style starting with a long side. Start layering ingredients on tortilla a little off center and evenly across the tortilla in a horizontal line in this order.