Italian Pinwheels

Preparation

In a medium bowl, stir together cream cheese, Italian seasoning, onion powder, garlic powder, salt, and pepper until smooth. Stir in the diced red peppers and pepperoncini.

Lay a tortilla flat and spread about ½ cup of the cream cheese mixture evenly to the edges.

At one end, layer 2–3 slices of provolone, then a layer of salami.

Roll the tortilla up tightly, wrap in plastic wrap, and refrigerate for at least 1 hour to firm up.

Remove plastic, slice into 1 inch pinwheels, and serve chilled.

These pinwheels keep well overnight, making them ideal for advance prep or a grab‑and‑go lunch.