Italian Pinwheels


  • 5 average sized tortillas of choice
  • Approx 20 slices of hard salami
  • Approx 20 slices of hot capicola
  • Approx 15 slices of mozzarella
  • Approx 35 slices of pepperoni
  • 1 jar of Kelchner's Spicy Sriracha Sauce
  • Toothpicks or 4 in. skewers
  • Cling wrap


1. To make one roll-up, take 1 tortilla and spread about 2 tbsp of Sriracha Sauce evenly. Evenly layer about 3 slices of hard salami, 3 slices of hot capicola, 2 slices of mozzarella, and 6 pepperoni slices on top of eachother. Roll up tightly, and wrap in cling wrap. Repeat with the rest of the tortillas and refridgerate over night.

2. Take roll-ups out of fridge and slice each roll-up into 5-6 sections. Use 4 in. skewers or toothpicks to secure each pinwheel.

3. Serve pinwheels on a tray at room temp and enjoy!

Recipe courtesy of Mary Manello.

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