Getting back into the swing of school days means a return to routine, and for many, that includes the daily lunchbox dilemma. Forget soggy sandwiches and last-minute scrambles! Italian pinwheels are a fantastic solution that’s not only incredibly easy but also a surefire hit with both kids and adults. These vibrant, flavor-packed roll-ups are the ultimate meal-prep champions, taking less than 10 minutes to assemble with zero cook time.

These Italian pinwheels are layered with creamy provolone, salami, and pepperoni. What truly elevates these pinwheels is the zesty spread made from garlic and herb cheese, brightened with finely diced roasted red peppers and tangy banana peppers. These satisfying sandwich alternatives are the perfect bites of creamy, savory, and just a bit of tang. Plus, they’re perfectly portioned and easy to eat, making them an ideal, mess-free option for busy school days or quick office lunches.

Italian pinwheels

By Calista Boskus

Serves: 1 large roll up makes 8 pinwheels | Prep Time: under 10 minutes | Cook Time: 0 minutes

Ingredients:

• 1 large/burrito-size tortilla
• 3 slices provolone cheese
• 2 ounces or 7 large slices salami
• 2 ounces or 7 large slices pepperoni
• 2 romaine lettuce leaves (butter lettuce also works)

For the spread:

• 1- 1 ½ ounces, a heaping ¼ cup, of garlic and herb cheese (like Boursin or Alouette or an herb cream cheese)
• 1 tbsp jarred roasted red peppers, finely diced
• 1 tbsp jarred banana pepper slices, finely diced
• Salt and pepper to taste

Instructions:

1. First, make the spread. In a small bowl, add the garlic and herb cheese, and add in the finely diced red peppers and banana peppers. Season to taste with salt and pepper and mix thoroughly. 
2. On a work surface or cutting board, lay out the tortilla flat and spread evenly with the cheese mixture, leaving about a ½ inch border around the tortilla.
3. Next, lay 3 slices of provolone cheese along the center of the tortilla, next to each other in a horizontal line. 
4. Layer the slices of salami evenly over the tortilla, followed by the pepperoni.
5. Add the 2 leaves of romaine lettuce horizontally over the pepperoni. 
6. Roll up the tortilla from the bottom up, tightly. Gently squeeze and press the tortilla log together to ensure everything stays together. Cover tightly with plastic wrap. Refrigerate for about 1 hour, or until cooled, and then slice into 8 pinwheels (if you don’t have time to refrigerate for 1 hour before slicing, that is fine.) 

Tip: These can be made ahead of time, the night before, and sliced in the morning. 

Notes and variations:

• The sizes of the salami and pepperoni slices will vary (I used deli slices), but use enough to cover the tortilla. 
• The pinwheels do need time to chill in the fridge to stay together before slicing, but if you don’t have time to refrigerate them, that is fine, just know they won’t hold their shape the well. 
• This works well with whatever deli meats or Italian cold cuts you like. Some other great options include turkey, ham, crispy bacon, soppresatta, coppacollo, mortadella, or prosciutto. 
• Other cheeses would work as well, such as low-moisture mozzarella slices or smoked Gouda.
• For those who like a little heat, add a pinch of red pepper flakes to the cheese spread, use spicy salami, or swap out the banana peppers for finely diced jalapeños.
• Change up the flavor of the spread by using a different herb cheese, or by mixing in fresh chopped herbs like basil, oregano, or parsley.