Spicy Italian Pinwheels


2 – 10 inch tortilla

8 ounces cream cheese

3 tablespoons Rozie’s Extra Hot RelSa (any RelSa)

Salami (pepperoni)


Roasted red peppers, dry on paper towels if using peppers from jar


Combine cream cheese and Rozie’s Extra Hot RelSa.

Spread each tortilla with the cream cheese mixture evenly and gently. Lay thinly sliced salami on top of mixture. Next a double layer of fresh spinach followed by roasted red pepper slices. The red peppers you don’t want to use in excess due to the moisture content, a scant amount will bring plenty of flavor.

At this point wrap in plastic wrap and refrigerate for an hour or longer, this will make them easier to slice.

Using sharp knife, slice about 1 inch in width.

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