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How To Make Italian Pinwheels. In a medium sized bowl add softened cream cheese, roasted red bell peppers, parmesan, pepperoncini peppers, and Italian seasoning. Mix together until combined. Spread about one-third of the cream cheese mixture onto each tortilla across the entire surface.
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Spread 1/3 of the cream cheese spread onto the tortilla. Line 3 slices of Provolone cheese down the center of the tortilla. Make a single layer of green leaf lettuce that covers the tortilla. Layer enough salami over the lettuce and repeat with the pepperoni. Roll tightly and refrigerate for 1 hour.
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Make the cream cheese spread by combining the ingredients in a mixing bowl until blended. Lay out one tortilla and spread 1/3 of the cream cheese over the entire surface. Leaving a 2″ gap on one side of the tortilla, layer 1/3 of each filling in this order: salami, pepperoni, ham, and provolone.
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1.Divide the cheese spread evenly onto 5 large burrito sized flour tortillas and spread thinly. 2. Sprinkle about a 1/3 of a cup of shredded Italian blend cheese onto each tortilla. 3. Add a layer of hard salami to each tortilla. 4.
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Place bell pepper and lettuce on top in the center to finish. Step 3. Tightly roll up the tortilla and refrigerate for at least 1 hour. When ready to serve, remove and slice each tortilla roll into pinwheels with a sharp knife. Step 4. Arrange on a platter, serve, and enjoy!
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Add the cream cheese and Italian seasoning to a mixing bowl and stir until incorporated. Chop the pepperoncini and tomato into fine chunks. Add to the cream cheese mixture and stir together. Scoop ¼ of the mixture onto each tortilla and spread across the entire surface. Repeat until all 4 tortillas are covered.
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Make the cream cheese spreadMix the cream cheese, pepperoncinis and seasonings together until smooth. Divide the cream cheese spread between the 5 tortillas. Spread the cream cheese mixture on tortillas. Layer the ingredients on top of the cream cheese.
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In a small bowl mix cream cheese with Italian seasoning with garlic powder until combined. Season with salt and pepper to taste. Spread a thin layer of cream cheese mixture on flour tortilla. Top with 2 slices of provolone, then 3 slices of salami, 2 slices of pepperoni and 2 slices of ham. Top ham with some sliced roasted red peppers and.
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Instructions. Preheat oven to 400° and grease a 12-cup muffin pan. Take pizza dough out onto a lightly greased surface. (You can use silicone baking mat to easily prepare the pinwheels.) Gently stretch or roll out the dough into a rectangle that's about 12×15 inches. (Canned dough already comes as a rectangle.)
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Prepare ingredients: dry and then coarsely chop the roasted red peppers and pepperoncini. Make cream cheese mixture: combine the cream cheese and Italian seasoning in a bowl and beat until smooth and creamy. Stir in the chopped peppers and pepperoncini until smooth. Smooth about 3 tablespoons of this mixture all over each tortilla.
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In a large bowl, combine all of the ingredients for the spread. Cover the bowl and put it in the refrigerator for 1 hour. After chilled, take the bowl out and let the spread come to room temperature. Take a spoonful of the filling and spread it over a tortilla. Layer up with the meats and roll up the tortilla.
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To complete the pinwheels, prepare to add a layer of leaf lettuce on top of the salami and pepperoni. Make sure that you place the lettuce leaves in a way that covers the entire tortilla. Once all the ingredients are stacked on the tortilla, tightly roll it up. Make sure that the filling is secure inside the tortilla.
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Place a layer of ham, pepperoni, and salami on top of the cheese. Evenly scatter the roasted red peppers, banana peppers, and pepperoncini peppers on top of the salami. Tightly roll each tortilla up and wrap in plastic wrap. Refrigerate for at least 2 hours or overnight. When ready to serve, cut into slices.
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Instructions. In a large mixing bowl, combine the cream cheese, sandwich spread, Italian seasoning, salt, garlic powder, onion powder and black pepper in a bowl. Mash to combine. Spread a heaping ½ cup of the cream cheese mixture over each tortilla all the way to the edges.
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Mix all your pepper spread ingredients in bowl until well comined. Spread 1/3 of the mix onto tortilla. In center of tortilla place 3 slices of cheese next to one another. Next layer enough salami tocover tortilla. After that layer pepperoni covering the salami. Then lastly add your romaine lettuce on top of that.
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Gently but tightly, roll the tortilla up. Wrap the tortilla roll up in plastic wrap and refrigerate for 3 hours to overnight. For best results, use a serrated knife to make the cuts. When ready, remove the wrap from the plastic wrap and cut the ends off. Cut individual pinwheels in 1/2-inch increments.