Italian Pinwheel Swirls (Print-Friendly Version)
Savory Italian swirls with cured meats, cheese, spinach, and sun-dried tomatoes in soft flatbread bites.
# What You'll Need:
→ Base
01 -
300 grams soft flour tortillas or flatbread (burrito size)
→ Cured Meats
02 -
60 grams thinly sliced salami
03 -
60 grams thinly sliced pepperoni
→ Cheese
04 -
100 grams shredded mozzarella or provolone cheese
→ Vegetables
05 -
50 grams fresh baby spinach leaves
06 -
30 grams chopped sun-dried tomatoes (oil-packed, drained)
→ Spreads
07 -
45 grams cream cheese or Italian dressing for spreading
# How to Make It:
01 -
Place a tortilla flat on a clean surface and spread a thin, even layer of cream cheese or Italian dressing over the entire surface to aid filling adhesion.
02 -
Arrange the salami and pepperoni slices in slightly overlapping rows over the spread, then evenly distribute the shredded cheese on top.
03 -
Disperse fresh baby spinach leaves evenly over the cheese layer, followed by a sprinkle of chopped sun-dried tomatoes for sweetness and texture.
04 -
Starting from one edge, roll the tortilla firmly into a tight log. Wrap in plastic film and refrigerate for at least 30 minutes to set the shape.
05 -
Using a sharp knife, cut the rolled tortilla into 2.5-centimeter thick slices. Arrange attractively on a serving platter and serve chilled or store refrigerated.
# Additional Tips:
01 -
For best results, chill the roll thoroughly to ensure clean slicing and firm pinwheels that hold their shape.
02 -
Use thinly sliced meats to facilitate smooth rolling without tearing the base.