Italian Pinwheels are a cinch to throw together and are always a crowd favorite. This is a delicious, easy appetizer for any occasion.
Italian pinwheels are so simple to make but are chock full of bold, vibrant flavors. I love making a big batch anytime we’re hosting a crowd or just for a fun snack. They’re fresh, easy, and so delicious!
Pinwheels are versatile enough that you can literally toss in any meat and cheese combo you have on hand, but I love the Italian flavors of this recipe. Try these pinwheel appetizers for your next game day gathering and watch them disappear!
Ingredients For Pinwheels
These pinwheel appetizers come together with just a handful of ingredients and still feature layers of brilliant flavors. For the full list of ingredients and their measurements, see the recipe card at the bottom of the post.
- Salami: You can get fresh sliced salami at your butcher’s counter or favorite meat market.
- Mozzarella cheese: I love the smooth, buttery texture and flavor of this cheese combined with the spiciness of the salami.
- Cream cheese: Make sure it’s at room temperature so it spreads easily.
- Italian dressing mix: Use the dry packets that can be found in the salad dressing aisle at your grocery store. This stuff packs such a flavor punch, you’ll be amazed!
- Peperoncini: Chop the peperoncini into tiny chunks (leave off the stem) and use the juice in the mixture too for added flavor.
- Flour tortilla shells: Select soft, large flour tortillas (I use the ones labeled “burrito size” that are 8 inches) for easy rolling. I usually have white flour tortillas on hand, but spinach, sundried tomato, or any other flavor would be delicious. Flour tortillas will hold their shape better than corn tortillas.
How to Make Pinwheels
Here is a brief overview of how these flavorful Italian pinwheels come together. For the full recipe including all measurements, scroll to the recipe card at the bottom of the post.
- Make the filling. Mix the cream cheese, mozzarella, chopped pepperoncini, pepperoncini juice, and Italian dressing mix using a handheld mixer until fully combined.
- Layer the ingredients. Spread the cream cream cheese mixture evenly on each tortilla. Top with salami.
- Roll them up. Roll the tortillas, wrap in plastic wrap, and refrigerate for at least four hours. Cut them into even-sized pieces and enjoy!
Cutting Pinwheels
It is best to wrap the layered tortillas in plastic wrap and place them in the refrigerator for at least four hours to let the ingredients set. This will make them easier to slice and help the pinwheels hold their shape. They can be kept in the refrigerator wrapped in plastic wrap for up to 24 hours and should be sliced right before serving.
Slice each prepared roll in half, then proceed to cut three one-inch pinwheels, starting from the sliced end and working your way out. Discard the pinwheel made from the end of the tortilla roll. This process should result in six one-inch thick pinwheels from each tortilla roll.
Tips and Tricks
- Use room-temperature cream cheese. It will better mix with the other filling ingredients when it is soft and spread easier onto the tortilla.
- Roll the tortilla tightly. A snug roll helps keep the pinwheel together and prevents it from unraveling when sliced.
- Refrigerate before cutting. For cleaner and easier slicing, refrigerate the rolled tortillas for at least a few hours before cutting them. This allows the ingredients to set, resulting in neat pinwheels like you see in the photos.
Variations and Substitutions
- Swap the meat. Turkey, ham, roast beef, pepperoni, pancetta, Prosciutto, chorizo, or a combination would be delicious in this recipe.
- Add in Parmesan cheese. Replacing some of the mozzarella with Parmesan is a great way to add in another flavor to this recipe.
- Keep pinwheels lower calorie and low fat by using a reduced- or fat-free cream cheese.
- Switch up the seasonings. If you can’t find Italian Dressing mix, some Italian Seasoning would be perfect in this recipe.
Storing and Making Ahead
These can be prepared up to 24 hours ahead, but I wouldn’t recommend making them further in advance than that. Making them in advance is a fantastic strategy for party prep or event planning.
Keep your pinwheels in an airtight container in the refrigerator, ensuring they stay fresh for up to four days. I do not recommend freezing this recipe. As with any leftovers, trust your instincts when storing and consuming.
FAQ
Each tortilla yields about six pinwheels. The recipe calls for five tortillas, which equals 30 pinwheels.
Use gluten-free tortillas if you are making pinwheels for someone who can not have gluten. Always double-check your ingredients, particularly the Italian Dressing mix. Consider using Italian Seasoning instead.
Yes! I share more about making them ahead of time above. Cut the pinwheels just before serving.
More Pinwheel Recipes
Pinwheel recipes are great because they can be made with so many different ingredients and in a short amount of time. They make a great appetizer or snack! If you’re looking for more easy pinwheels, here are a few ideas.
- This Taco Pinwheel Recipe has the best flavor and is so delicious.
- Ham and Cheese Roll Ups are a simple pinwheel recipe that is super popular here at Simple Joy.
- Buffalo Chicken Pinwheels are baked to create the ultimate game-day snack.
I hope you love the simplicity of this Italian pinwheels recipe! Please leave a comment in the section below and let me know what you think of these simple bites. Looking forward to hearing from you!
Italian Pinwheels
Ingredients
- 8 ounces cream cheese room temperature
- 1 cup shredded mozzarella
- 1/2 cup peperoncini peppers chopped
- 1 tablespoon peperoncini peppers juice
- 1 tablespoon Italian dressing mix
- 5 large tortilla shells 8 inch tortillas
- 20 pieces salami
Instructions
- In a large bowl, using a handheld mixer, combine the cream cheese, mozzarella, chopped peperoncini, peperoncini juice, and Italian dressing mix. Mix until fully combined.8 ounces cream cheese, 1 cup shredded mozzarella, 1/2 cup peperoncini peppers chopped, 1 tablespoon peperoncini peppers juice, 1 tablespoon Italian dressing mix
- Divide the cream cheese mixture evenly amongst the tortilla shells. Add 4 slices of salami to each tortilla shell. Roll up and cut into even pieces. Wrap the rolls in plastic wrap. Refrigerate for at least 4 hours.5 large tortilla shells, 20 pieces salami
- Remove the plastic wrap and cut each roll into 6 equal pieces. Serve and enjoy. Store any leftovers in the refrigerator for up to four days.
Melissa Howell says
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Melissa. HOW did I not know you lost a child??? Did you tell me and I blocked it out?? I’m so sorry. I hate that we have this in common, but I always take heart in knowing that someone else gets it. And MAN you GET it, lol! And thank you, the light is at the end of the tunnel.
Sandra Sherman says
I know what you are going through with the lose of a child, I lost a set on twins, a girl and boy, on Valentines Day, in 1986, I lost them in a house fire, sending hugs and love, from one Mother to another Mother,
I am so so very sorry for your loss, Sandra!
Laura says
You say large tortilla shells here. Do you mean 8 inch ones or larger?
The 8 inch ones should be great!
Holly says
I really love your creative recipes. I really appreciate the variety you have. Thank you from Colorado. I would really like to see a recipe for Chicken Cara Mia please.
Thank you so much for your sweet words, Holly! I’ve actually never heard of Chicken Cara Mia before.