Muffuletta Pinwheels

Are you ready for a bite filled with mozzarella, olive salad, salami, ham and all the muffuletta flavors? These quick and easy pinwheels can be made ahead making these bite-size treats a crowd favorite. If you make this appetizer size version of New Orlean’s iconic sandwich, the muffuletta, share your version with me on instagram at @y_delicacies I’d love to see what you’re making.

Muffaletta Pinwheels

YDelicacies.com Yvette Zuniga Jemison

Makes 3 dozen 1-inch pinwheels

2 8-ounce packages cream cheese, softened

2 teaspoons Italian seasoning

1 teaspoon garlic powder

1/2 teaspoon salt

¼ teaspoon cayenne pepper

1 cup Italian olive salad

1 cup finely grated mozzarella cheese

5 burrito-size flour tortillas, about 9-inches wide

8 ounces thinly sliced hard salami

8 ounces thinly sliced ham

1. In a medium bowl with a mixer on medium speed, blend the cream cheese, Italian seasoning, garlic powder, salt and cayenne pepper until well combined. 

2. Press and drain the oil from the olive salad and finely chop. Mix the olive salad and mozzarella cheese into the cream cheese with the mixer on medium speed until well combined.

3. Working with one tortilla at a time, set the tortilla on a work surface.  Spread ½ cup of the cheese mixture on the tortilla leaving a ½ inch border. Place a single layer of salami on top of the cream cheese mixture. Place a single layer of ham on the salami.

4. Roll the tortilla tightly and use scissors to trim off any excess meat.  Wrap tightly in plastic wrap. Repeat with the remaining tortillas, cheese filling, salami and ham. Store the filled and plastic-wrapped tortillas in a gallon-size zip top bag in the refrigerator for 1 hour and up to overnight.

5. To serve trim off the ends and cut each roll up in to 1-inch slices.