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1.
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In a small bowl mash garlic confit and combine with cream cheese, stirring until smooth.
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2.
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Assemble pinwheels into logs by laying one tortilla on the preparation surface.
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Trim about 1 off the right and left sides of the tortilla to make flat sides.
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Spread 113 ounces of the cream cheese mixture over the entire top surface of the tortilla.
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3.
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Beginning 1/2 from the edge nearest to you, lay several of the the provolone cheese sticks end to end across the tortilla.
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4.
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Beyond the provolone cheese lay 8 kalamata olive quarters end to end across the tortilla.
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5.
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Next lay 3 slices of salami torn in half, across the tortilla.
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6.
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Continue this process with each of the other ingredients, making sure that you leave about 1 1/2 at the top edge of the tortilla with nothing but cream cheese mixture.
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7.
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Gently press down on all of the fillings to set them into the cream cheese and tightly roll up the tortilla beginning at the edge nearest you.
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The cream cheese without any fillings on top will serve to seal the finished log.
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8.
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Repeat with the remaining tortillas and filling.
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As you complete each tortilla, roll each log tightly in a sheet of plastic wrap.
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Make sure that the plastic wrap is at least 4 inches wider than the log so you can tuck the ends over to seal completely.
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Chill the wrapped logs for 1 1/2 hours to firm up.
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Before serving, remove the plastic wrap and cut each log into 8 slices and arrange on a serving plate with the cut sides up to show the spiraling pinwheel.
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Note regarding the garlic confit: Any commercially prepared garlic cloves packed in olive oil can be substituted.
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My preferred deli doesnt always have slabs of unsliced smoked provolone cheese.
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In that case, I buy the sliced versions; stack up the slices 1/2 high and cut my 1/2 x 1/2 sticks from that.
