Prep
15 mins
Cook
10 mins
Serves
4
Level
Beginner
Griddle
Low
Rate this recipe
These Italian Pinwheels are a party favorite, lunchbox hero, or easy weeknight dinner all rolled into one! Tortillas slathered with cream cheese, layered with salami, pepperoni, and provolone, rolled up, sliced, and toasted golden on the Blackstone. Topped with a simple fresh salad.
Salad
- •2 cups thinly sliced lettuce leaves
- •1 Roma tomato, sliced thin
- •1/4 red onion, thinly sliced
- •1 Tbsp olive oil
- •1 tsp red wine vinegar
- •1 tsp Hussey's Heifer Dust
- •1 tsp Italian seasoning
- •1 Tbsp banana peppers with juice
- •1 Tbsp mayonnaise
Pinwheels
- •3 large flour tortillas
- •9 Tbsp whipped cream cheese (Tillamook recommended)
- •15 salami slices
- •18 pepperoni slices
- •12 slices provolone cheese
Instructions
- 1Preheat the griddle to low.
- 2In a bowl, mix the salad ingredients. Stir well and taste. Adjust as needed and set aside.
- 3Take 1½ Tbsp of cream cheese and spread a thin layer on each tortilla. Layer about 5 salami slices on top, followed by 6 pepperoni slices and 4 slices of provolone. Add another 1½ Tbsp cream cheese on top. Roll the tortilla into a log and slice into about 1/2" pinwheels.
- 4Drizzle some oil on the griddle and lay the pinwheels on it. Brown one side, then flip and brown the other side until crispy.
- 5Remove from the griddle and place on a serving plate. Top with salad and enjoy!
Hussey's Egg-Griddle Tips
- ▸Use fresh, high-quality meats and cheeses for the best flavor.
- ▸Serve with marinara or ranch for dipping.
- ▸Experiment with fillings — roasted red peppers, olives, or spinach all work.
