Italian Pinwheels

Serves 10

• 3 flour tortillas burrito size

• One 8 oz pkg genoa salami

• 30 small Pepperoni slices (large ones also work amazing)

• 9 slices Provolone cheese

• Romaine lettuce

FOR THE PEPPER SPREAD:

• One 8 oz pkg cream cheese, softened

• 1/4 cup Italian bread crumbs

• 1/4 cup parmesan cheese

• 2/3 cup roasted or sweet red peppers we used jarred, chopped small

• 2/3 cup banana peppers we used jarred, chopped small

  • CHEF’S TRICK: To get a smaller chop on your peppers, place them in a food processor, works like a charm.

METHOD:

1. Mix all your pepper spread ingredients in bowl until well combined.

2. Spread 1/3 of the mix onto tortilla.

3. In center of tortilla place 3 slices of cheese next to one another.

4. Next, layer enough salami to cover tortilla.

5. After that, layer pepperoni covering the salami.

6. Then lastly add your romaine lettuce on top of that.

7. Roll up tightly and refrigerate until cool, about 1 hour. These need time to chill or they won't hold together well, so at least chill them an hour before slicing and serving.

8. Slice into pinwheels and enjoy! We found slicing with a serrated knife works the best, it produces cleaner cuts than if you were to use a regular knife.