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Antipasto Pinwheels

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  • Author: Marty Boyd


  • 2 large flour tortillas, burrito size (mine were10”)
  • 8 ounces cream cheese, softened
  • 1 teaspoon Italian seasoning
  • 1/4 cup sun-dried tomatoes, finely chopped
  • 1 teaspoon black olive paste
  • 1 teaspoon granulated garlic
  • 1/4 cup diced red onion
  • 112 ounce package Assorted Italian meat, sliced
  • 8 slices provolone cheese, sliced
  • 2 cups baby spinach leaves
  • Pepperoncini peppers,Deli sliced


  1. In a medium bowl, combine cream cheese, Italian seasoning ,
  2. red onion, sun-dried tomatoes, olive paste, and garlic. Mix well,
  3. Spread half of the cream cheese mixture over one of the tortillas.
  4. Layer cheese, meat, and spinach, over cream cheese mixture leaving about 1/2 inch around the edge. Top with pepperoncini pepper slices to your taste. Roll up tightly.
  5. Cut into pinwheels securing with wooden picks. Refrigerate until ready to eat.