The following recipe and photography was provided by Christina Musgrave of Tasting with Tina.
These whimsical pinwheels are a bite-size spin on a delicious Italian sub! Perfect as a cold summer appetizer, hearty meal-prepped lunch or after school snack, they deliver all the flavor of the classic deli sandwich without having to commit to the full sub.
Heinen’s Deli Department has one of the largest selections of deli meat I’ve seen in a grocery store, so I couldn’t help but grab a few different varieties. This recipe calls for salami and pepperoni, but feel free to sub in any of your favorite deli meats. And don’t skip the dipping sauce! These pinwheels are delicious on their own, but a dunk in my homemade Italian dressing takes them to the next level.
- Prep time:
- Total time:
For the Pinwheels
- 4 large flour tortillas
- 4 oz. Heinen’s plain cream cheese, softened
- 1/4 cup Heinen’s bistro olives, chopped
- 1/4 cup red onion, chopped
- 1/2 lb. Hillshire Farms thin sliced hard salami
- 1/2 lb. Heinen’s pepperoni
- 1/4 lb. Miceli provolone cheese
- 2 locally grown tomatoes, sliced
- 2 cups Heinen’s spring mix
For the Dressing
- 3 Tbsp. Heinen’s extra virgin olive oil
- 1 tsp. Heinen’s balsamic vinegar
- 1 tsp. Heinen's apple cider vinegar
- 2 tsp. Heinen's Italian seasoning
- A pinch of salt and black pepper
- In a large bowl, combine the cream cheese, olives and red onion. Mix until combined. Spread evenly across the tortillas.
- Evenly place the salami, pepperoni and provolone on the tortillas. Top with tomato slices and mixed greens.
- Carefully roll the tortillas tightly, securing with toothpicks 1 in. apart. Refrigerate for 15 minutes.
- Make the dressing. Combine the olive oil, balsamic vinegar, apple cider vinegar, Italian seasoning, salt and pepper in a small bowl. Whisk well.
- Remove the wraps from the refrigerator. Slice between the toothpicks and arrange on a platter. Add the dressing for dipping and serve.