Italian sub pinwheels
Salami, ham and provolone rolled up with herby cream cheese, spinach and chopped pepperoncini, everything you love about an Italian sub without the soggy roll.
- 75 min total
- 15 min hands-on
- Anyone can make this
- Serves 4
- About $2.25 a serving
- 490 calories
- Good the next day
Dolly says: Make the full amount and pack the rest for the next few days.
Ingredients
For 4 servings.
- 6 oz cream cheese, softened
- ⅓ cup pepperoncini, drained and finely chopped
- 4 flour tortillas, large
- 4 oz sliced genoa salami
- 4 oz sliced deli ham
- 4 slices provolone slices
- 1 cup baby spinach
From your pantry
- 1 tsp Italian seasoning
Each serving has about 490 calories, 22 g protein, 26 g carbs and 33 g fat, and costs about $2.25 at typical US grocery prices. Both are estimates from what the recipe uses.
Missing something?
- No flour tortillas? Whole wheat tortillas work.
- No provolone slices? Shredded mozzarella works.
- No baby spinach? Kale or arugula works.
Steps
Tap an underlined word for a quick explanation.
Leave the cream cheese out for 30 minutes to , then in the Italian seasoning.
Softened. For vegetables it means cooked until they bend and lose their crunch; for butter, left out until it dents easily. Soft onions taste sweet, and soft butter mixes in smoothly.
How you’ll know: Onions squash easily against the pan with your spoon, and butter dents under a finger without looking greasy.
Stir. Stirring means moving food around with a spoon or spatula so it cooks evenly and doesn’t stick. Unless the recipe says constantly, every so often is plenty, and it gives food time to brown.
How you’ll know: When you drag the spoon across the bottom, nothing is sticking or scorching.
Timer: 30 min
the pepperoncini dry, them, and them into the cream cheese.
Pat dry. Patting dry means pressing paper towels onto food to soak up the moisture on its surface. Wet food steams instead of browning, so this is how you get a good sear and crisp skin.
How you’ll know: The surface feels tacky, not wet, and the last paper towel comes away barely damp.
Finely chop. Finely chopping means cutting food into small pieces, a little bigger than minced, about the size of a lentil. Small pieces spread their flavor through the dish and cook quickly.
How you’ll know: Nothing is bigger than a lentil, and the pile looks like confetti rather than paste.
Stir. Stirring means moving food around with a spoon or spatula so it cooks evenly and doesn’t stick. Unless the recipe says constantly, every so often is plenty, and it gives food time to brown.
How you’ll know: When you drag the spoon across the bottom, nothing is sticking or scorching.
Dolly’s tip: Drying them first keeps the filling from going watery.Spread the cream cheese over each tortilla, all the way to the edges.
Layer the salami, ham and a slice of provolone over each one, then a single layer of spinach.
Food safety: If you’re pregnant, heat deli meat, hot dogs, salami, pepperoni and smoked salmon until steaming hot, 165°F, just before eating, or leave them out. Eaten cold, they carry a small risk of listeria.
Roll each tortilla up tightly from one side and wrap it snugly in plastic wrap.
Chill for at least 30 minutes, then cut into 1-inch slices, off the ends.
Trim. Trimming means cutting off the parts you don’t eat, like stem ends, tough bits or thick fat. It keeps chewy or bitter bits out of the finished dish.
How you’ll know: What’s left is the good part, with no dry ends, woody stems or thick white fat.
Timer: 30 min
Dolly’s tip: Whole rolls keep 3 days in the fridge. Pack the slices snug, with an ice pack.
Plan this in Dollop, and get the grocery list
Dollop plans your lunches along with the week’s dinners, puts what you need on the same grocery list, and walks you through each step.
