Tulo

Salami and Provolone Pinwheels

A platter of sliced salami and provolone pinwheels showing the spiral layers of tortilla, cream cheese spread, salami, and provolone, with a few whole rolled tortilla logs in the background.
Photo by Nadin Sh on Pexels

Softened cream cheese whipped with Italian dressing does double duty as both the glue that holds the roll together and the seasoning, so there's no separate sauce step. A full hour in the fridge firms the roll enough that it slices into clean spirals instead of squeezing filling out the sides.

Prep
20 min
Cook
0 min
Total
80 min
Servings
8

Ingredients

Servings8
  • 4 tortillas large flour tortillas (10-inch)
  • 8 oz cream cheese, softened
  • 3 tbsp Italian dressing
  • 1/2 tsp dried Italian seasoning
  • 16 slices deli salami, thin slices
  • 8 slices provolone cheese slices

Nutrition per serving

Calories
351
Protein
13g
Carbs
17g
Fat
26g

Based on the recipe as written, one serving. Recalculates if you swap an ingredient above. An estimate only, exact values depend on the specific ingredients used.

Need different units or a different yield? Try our Conversion Calculator →

Instructions

  1. 1Let the cream cheese sit at room temperature for about 30 minutes until fully soft and easy to stir.
  2. 2In a small bowl, mash the cream cheese with the Italian dressing and dried Italian seasoning until smooth and evenly combined.
  3. 3Lay one tortilla flat on a clean surface and spread a thin, even layer of the cream cheese mixture all the way to the edges, including the very rim, since this is what seals the roll shut.
  4. 4Layer 4 slices of salami over the tortilla in a single layer, overlapping the edges slightly, then top with 2 slices of provolone, positioned so the cheese covers most of the salami.
  5. 5Starting from the edge closest to you, roll the tortilla into a tight log, using gentle even pressure the whole way so no air pockets form inside.
  6. 6Wrap the log tightly in plastic wrap, twisting the ends closed like a piece of candy. Repeat with the remaining tortillas, cream cheese mixture, salami, and provolone.
  7. 7Refrigerate the wrapped logs for at least 1 hour, or up to overnight, until firm enough to hold their shape when squeezed.
  8. 8Unwrap each log and trim about 1/2 inch off both ragged ends with a serrated knife. Slice each log crosswise into 3/4-inch-thick pinwheels.
  9. 9Arrange the pinwheels cut-side up on a platter and keep chilled until ready to serve.

Tips & variations

  • Swap the plain Italian dressing for a creamy Italian or a red wine vinaigrette for a slightly different tang.
  • Add a layer of thinly sliced roasted red peppers or pepperoncini rings before rolling for extra brightness.
  • Spinach or sun-dried tomato tortillas work as a straight swap and add color to the sliced pinwheels.
  • For a milder version, substitute Genoa salami for a less peppery deli salami.

Storage & reheating

Store sliced pinwheels in an airtight container in the refrigerator for up to 3 days. For make-ahead serving, keep the logs whole and wrapped tightly in plastic wrap for up to 2 days, then slice just before serving so the cut edges don't dry out. These are served cold and are not meant to be reheated.

Tips from the Tulo kitchen

  • Chill the rolled logs seam-side down on the plastic wrap so the seam has extra time and weight working against it to stay sealed.
  • A serrated knife sawed gently back and forth gives much cleaner slices than pressing straight down with a chef's knife, which tends to squish the roll flat.
  • If the cream cheese mixture seems too stiff to spread thinly, stir in an extra half tablespoon of Italian dressing to loosen it.

FAQ

Can I make these pinwheels ahead of time?

Yes. Roll and wrap the logs up to 2 days ahead and keep them refrigerated, but hold off on slicing until shortly before serving so the exposed cut edges don't dry out or curl.

Why did my pinwheels unravel when I sliced them?

This usually means the roll wasn't chilled long enough or the cream cheese wasn't spread all the way to the tortilla's edge, so the seam had nothing to stick to once cut.

Can I use a different meat or cheese?

Pepperoni, capicola, or thin-sliced turkey all work in place of salami, and mozzarella or sharp provolone can replace the provolone called for here.

Do these need to be served cold?

Yes, they're built to be a cold appetizer; the cream cheese filling softens and gets messy at room temperature, so keep the platter chilled and only pull it out shortly before serving.

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