Italian Pinwheels

1. 1

   Combine cream cheese and pesto in food processor bowl fitted with metal blade; pulse until well mixed.

2. 2

   Spread about 1/4 cup cream cheese mixture over each tortilla leaving 1-inch border on all sides.

3. 3

   Layer each with 10 spinach leaves, 5 slices salami and 3 slices cheese .

4. 4

   Roll each tortilla up tightly; wrap in plastic food wrap.

5. 5

   Refrigerate at least 2 hours or overnight.

6. 6

   Cut each tortilla into 1-inch slices.

* Per serving · 4 servings · Values may vary.

No additional tips available.