Best Italian Blt Pinwheels Recipes

ITALIAN PINWHEELS

Italian Pinwheels image

If you're looking for a colorful, delicious, crowd-pleasing appetizer, stop searching! You've found it in these Italian pinwheels. They're packed with your favorite Italian lunch meats, provolone cheese and peppers! All rolled up with a delicious Italian cream cheese spread to hold it together. Perfect for a Super Bowl party or Holiday Appetizer!

Provided by Kelley Simmons

Time 20m

Number Of Ingredients 13

Ingredients

8 ounces cream cheese, softened
1 tsp Italian seasoning
1 tsp garlic powder
1 tbsp Italian dressing
1/4 cup red onion, minced
1/4 cup parmesan cheese, grated
5 large sun dried tomato tortillas
15 slices provolone
15 slices ham
15 slices salami (I used peppered salami)
15 slices hot capocollo or pepperoni
1/2 cup pepperoncini peppers
1/2 cup roasted red bell peppers

Steps:

Combine the cream cheese, Italian seasoning, garlic powder, Italian dressing, red onion and parmesan cheese in a small bowl. Set aside.
Spread 2 tablespoons of the cream cheese mixture onto each tortilla. On the bottom half of the tortilla layer provolone cheese, salami, and hot capocollo. Divide the pepperoncini peppers and the roasted red bell peppers onto each tortilla.
Starting at the bottom of the tortilla with the filling roll up into a tight cylinder. Wrap tightly in plastic wrap. Refrigerate for 2 hours to give the pinwheels time to set and help with slicing.
Unwrap the pinwheels and cut into 1 inch slices. Serve and enjoy!

Nutrition Facts : Calories 120 kcal, Carbohydrate 1 g, Protein 7 g, Fat 9 g, SaturatedFat 5 g, TransFat 1 g, Cholesterol 28 mg, Sodium 437 mg, Fiber 1 g, Sugar 1 g, UnsaturatedFat 4 g, ServingSize 1 serving

ITALIAN BLT PINWHEELS

Italian BLT Pinwheels image

It's a wrap at lunch or snack time with these easy roll-ups, with flavored tortillas cradling cream cheese, bacon, and tangy sun-dried tomatoes.

Provided by By Betty Crocker Kitchens

Categories Snack

Time 1h30m

Yield 24

Number Of Ingredients 7

Ingredients

4 oz cream cheese, softened
1/2 cup mayonnaise
1/4 cup finely chopped sun-dried tomatoes in oil
6 slices bacon, crisply cooked, crumbled
3 spinach- or tomato-flavored flour tortillas (9-inch diameter)
1 cup chopped seeded Italian plum tomatoes (about 3 medium)
1 1/2 cups shredded romaine lettuce

Steps:

In small bowl, mix cream cheese, mayonnaise and sun-dried tomatoes until well blended. Gently stir in bacon.
Spread mayonnaise mixture evenly over tortillas. Top each evenly with plum tomatoes and lettuce; roll up tightly. Wrap each tortilla roll in plastic wrap; refrigerate 1 hour.
To serve, with serrated knife, cut each roll into about 1-inch-thick slices.

Nutrition Facts : Calories 90, Carbohydrate 5 g, Cholesterol 10 mg, Fat 1 1/2, Fiber 0 g, Protein 2 g, SaturatedFat 2 g, ServingSize 1 Appetizer, Sodium 100 mg, Sugar 1 g