Spicy Italian Pinwheels

• Meat

  • 15 slices Deli ham
  • 20 slices Pepperoni
  • 15 slices Salami

• Produce

  • 1 tbsp Italian herbs, dry
  • 2 Red bell peppers, large roasted

• Condiments

  • 1 tbsp Italian salad dressing

• Baking & Spices

  • 1/2 cup Pepperoncini peppers

• Dairy

  • 8 oz Challenge cream cheese
  • 5 slices Provolone cheese

• Other

  • 5 Large (10" tortillas (i used sun dried tomato wraps

Found on iwashyoudry.com

Ingredients

• 5 large (10) tortillas (I used Sun Dried Tomato Wraps)
• 8oz Challenge Cream Cheese , softened
• 1 tbsp Italian Salad Dressing
• 1 tbsp dry Italian herbs
• 5 slices provolone cheese, halved
• 15 slices deli ham
• 15 slices thinly sliced salami
• 20 slices pepperoni
• 2 large roasted red bell peppers, drained and patted dry and cut into thin strips
• 1/2 cup sliced pepperoncini peppers, drained and patted dry

Directions

• Combine the cream cheese, Italian dressing and Italian herbs in a bowl and beat until smooth and creamy. Spread about 2 tablespoons on each tortilla.
• Start layering ingredients on tortilla a little off center and evenly across the tortilla in a horizontal line in this order: 2 slices halved provolone cheese, 3 slices deli ham, 3 slices salami, 4 slices pepperoni, 3 to 4 strips of roasted red bell pepper, 1 tbsp pepperoncini peppers.
• Roll the pinwheel into a tight tube, starting at the end with the filling. Use a sharp knife to slice the pinwheels into 1 inch slices. OR wrap the tortilla roll in plastic wrap and store in fridge until ready to eat, then slice. Enjoy!