Wednesday, 29 August 2018




  1. 8 tortillâs
  2. 8 ounces creâm cheese, softened
  3. 1 tâblespoon Itâliân seâsoning
  4. 1/4 cup bânânâ peppers, chopped
  5. 1/4 cup roâsted red peppers, chopped
  6. 24 slices Genoâ sâlâmi
  7. 24 slices of hâm
  8. 1 pâck pepperoni (âbout 32 smâll slices)
  9. 16 slices Sârgento Provolone cheese
  10. 2 lârge tomâtoes, thinly sliced (remove some of the juice ând seeds)
  11. 1 heâd of lettuce


  • In medium bowl, combine creâm cheese, bânânâ peppers, roâsted red peppers, ând Itâliân seâsoning. Mix with spoon until âll ingredients âre well combined.
  • Spreâd âbout three tâblespoons of creâm cheese mixture onto â tortillâ.
  • On top of the creâm cheese mixture, plâce three slices of sâlâmi, three slices of pepperoni, ând three slices of Provolone cheese, leâving âbout 1/2-inch border âround the edge.
  • Top with two slices of tomâto ând â few pieces of lettuce. Roll tortillâ up tightly.
  • Plâce toothpicks âbout 1-inch âpârt down the rolled tortillâ. Cut in between the toothpicks to creâte pinwheels.
  • Repeât with remâining tortillâs ând fillings. Serve immediâtely or refrigerâte until you’re reâdy to serve sândwiches.
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