These savory salami cream cheese pinwheels offer a perfect balance of salami, cream cheese and banana peppers in every single bite!
This pinwheel appetizer recipe was a favorite to send in my kids lunches to school because I didn’t have to worry about it spoiling before lunchtime rolled around, I knew my kids would eat every bite and I could make them up at the beginning of the week.
It also happens to be a great party appetizer that travels well, with almost no effort at all.
Watch the Video:
1 pkg of Hard Salami (4oz)
1/3 c. Banana Peppers
1/3 c Bell Peppers
1 8oz pkg Cream Cheese
2-3 Large Flour Tortillas
Begin by finely dicing the Salami or shredding it, I usually use the mini-chopper for this, it works great, but apparently, my son took it back with him to college when he was home for Thanksgiving!)
Place the chopped Salami in a mixing bowl. Add an entire eight-ounce package of cream cheese.
Finely chop the banana peppers, add to the cream cheese mixture.
Finely chop the bell peppers. We generally use whatever we have on hand, but if you’re preparing this for a holiday party, we recommend red and green bell pepper for a splash of color and a hint of sweetness! Add the chopped bell pepper to the mixing bowl with the rest of the ingredients.
Mix until completely blended. Spoon some of the mixtures onto a tortilla and spread it out evenly. Season with freshly ground black pepper, then roll the tortilla up tightly.
Wrap in plastic wrap and refrigerate for up to 2 days. Just prior to serving cut into 1/2″ thick slices and arrange on a plate or serving tray.
Due to the salt in the Salami, it is not recommended to season with any additional salt.