Italian Pinwheel Sandwiches
Use help from the antipasto bar to make these colorful Italian Pinwheel Sandwiches that can be made a day before serving.
Servings 16
Calories 230kcal
Ingredients
- 4 large spinach tortillas
- 8 oz whipped cream cheese
- 1/4 cup mayonnaise
- 1/4 cup mozzarella cheese shredded
- 1/2 pkg Italian dressing seasoning mix
- 2 tbsp grated Parmesan cheese
- 2 tbsp fresh basil finely chopped
- 1/2 tsp garlic salt
- 1 cup roasted red pepper finely chopped
- 1 cup green pepper finely chopped
- 1/2 cup black olives finely chopped
- 12 oz salami slices
Instructions
- Mix together the whipped cream cheese, mayonnaise, mozzarella cheese, Italian seasoning, Parmesan cheese, basil and garlic salt until well blended.
- Divide the cream cheese mixture evenly among the four tortillas. Spread it thinly, leaving about 1/4-inch border at the edge.
- Evenly top the cream cheese mixture with the olives, roasted red peppers, green peppers and salami.
- Tightly roll up each tortilla. Seal them in a zippered plastic bag or with plastic wrap. Chill them in the refrigerator for at least 2 hours or overnight.
- Slice each tortilla into about 1-inch slices when ready to serve.
Nutrition
Calories: 230kcal | Carbohydrates: 11g | Protein: 8g | Fat: 17g | Saturated Fat: 7g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 6g | Trans Fat: 0.01g | Cholesterol: 35mg | Sodium: 938mg | Potassium: 134mg | Fiber: 1g | Sugar: 1g | Vitamin A: 345IU | Vitamin C: 12mg | Calcium: 76mg | Iron: 1mg