Italian Pinwheels
25 min
02 hrs 25 min


1 (8-ounce) package cream cheese, softened

1/2 cup prepared sun-dried tomato pesto

5 (10-inch) spinach, tomato or plain flour tortillas

50 spinach leaves, stems removed

25 (1/4-pound) thin slices deli salami

15 (3/4-ounce) slices Land O Lakes® 4 Cheese Italian Blend

How to make

  1. STEP 1

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

  2. STEP 2

    Spread about 1/4 cup cream cheese mixture over each tortilla leaving 1-inch border on all sides. Layer each with 10 spinach leaves, 5 slices salami and 3 slices cheese. Roll each tortilla up tightly; wrap in plastic food wrap. Refrigerate at least 2 hours or overnight.

  3. STEP 3

    Cut each tortilla into 1-inch slices.


8Fat (mg)
20Cholesterol (mg)
290Sodium (mg)
8Carbohydrates (g)
1Dietary Fiber
5Protein (g)


Explore reviews from
our online community

  November 18, 2012

I made these and used the Garden Vegetable cream cheese. They're great as an appetizer or pack them in your lunch bag...light but filling.

— says MARY
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