Italian Pinwheels

Ingredients

Buy

• 5 "soft taco" 7 inch tortillas
• 1 Roma tomatoes ; thinly sliced in half
• 25 slices salami
• 10 slices provolone cheese
• 10 slices prosciutto
• 5 pepperoncinis , thinly sliced
• 8 oz. cream cheese ; softened
• 1/4 cup pepperoncinis ; chopped small

On Hand

• 1/2 tsp. italian seasoning
• 1/2 tsp. garlic powder
• 1/4 tsp. salt
• 1/4 tsp. black pepper

Instructions

• In a small bowl mix the cream cheese , 1/4 cup small-chopped pepperoncinis , italian seasoning , garlic powder , salt , and black pepper together until smooth. A fork works well to mash everything together.
• Divide the cream cheese mixture between 5 tortillas (about 3 tablespoons of cream cheese mixture per tortilla). Lay one tortilla flat on a cutting board and spread the cream cheese mixture all the way to the edges.
• Layer the ingredients on top of the cream cheese in a line, a little off the center. Layer 5 slices of salami , 2 slices of prosciutto , 2 slices of provolone cheese, 3-4 slices of tomato, and 2-3 slices of pepperoncini.
• Tightly and gently roll the tortilla in a spiral. Press your finger to seal the tortilla ends together. Add more cream cheese if need to seal more.
• Cut each tortilla roll up in half and then cut each half into 4 pieces. Repeat with the remaining tortillas and ingredients. Serve and enjoy!

Notes

Leftovers will last up to 2 days in the fridge when stored in an airtight container.