After School Antipasto Pinwheel Sandwiches – a delicious recipe with cream cheese, tomato pesto, whole wheat tortillas, pepperoncini peppers, julienne-cut fresh basil, salami. Easy to follow and perfect for any occasion.
Serves 4
Snacks & Appetizers
Servings:persons
1
Combine the cream cheese and sun-dried tomato pesto in a mini food processor or bowl until well blended. Reserve some of the mixture to seal the pinwheels.
2
Spread cream cheese mixture over each tortilla all the way to the edges. Sprinkle the tortillas evenly with the pepperoncinis and basil leaving a 1 1/2-inch edge on one side.
3
Place 5 slices of salami over each tortilla leaving a 1 1/2-inch edge on one side.
4
Starting with the salami end, roll each tortilla as tightly as you can. When you get to the end, smear some of the leftover cream cheese over the end and seal the sandwich. Wrap each sandwich in plastic wrap and refrigerate for at least 2 hours.
5
When chilled, unwrap and slice rolls into 8 pieces per sandwich. Serve with an ice cold glass of milk!
106
kcal
Calories
10
g
Fat
3
g
Carbs
2
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 6 ingredients. The key ingredients include: 4 ounces cream cheese, softened, 2 tablespoons sun-dried tomato pesto, 3 (8 inch) whole wheat tortillas, 1/4 cup sliced pepperoncini peppers, drained, and more.
Yes, After School Antipasto Pinwheel Sandwiches falls under the Snacks & Appetizers category and is a great choice for this type of meal.
Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.
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