Muffuletta Pinwheels


This muffuletta roll recipe makes an appetizer-sized version of the New Orleans muffuletta sandwich.

Prep Time:
30 mins
Additional Time:
2 hrs
Total Time:
2 hrs 30 mins
50 pinwheels


  • cup finely chopped pimento-stuffed green olives

  • cup finely chopped black olives

  • ½ teaspoon dried oregano

  • 1 tablespoon extra-virgin olive oil, or to taste

  • 2 (8 ounce) packages cream cheese, softened

  • 1 pinch dried oregano

  • 1 pinch garlic powder

  • 5 (10 inch) flour tortillas

  • ¼ pound thinly sliced ham

  • ¼ pound thinly sliced provolone cheese

  • ¼ pound thinly sliced salami

  • ¼ pound thinly sliced mozzarella cheese


  1. Mix green olives, black olives, 1/2 teaspoon oregano, and oil together in a small bowl.

  2. Combine cream cheese with 1 pinch each of oregano and garlic salt in a medium bowl; beat with an electric mixer until smooth.

  3. Spread cream cheese mixture onto each tortilla, then spread olive mixture over the top. Layer each tortilla with ham, provolone, salami, and mozzarella slices. Roll tortillas up and wrap in aluminum foil. Chill for at least 2 hours.

  4. When ready to serve, remove the foil and slice each roll at a 45-degree angle into ten 1-inch pieces.

    close up view of a pile of Muffuletta Pinwheels stacked on a platter

Nutrition Facts (per serving)

83 Calories
6g Fat
4g Carbs
3g Protein
Nutrition Facts
Servings Per Recipe 50
Calories 83
% Daily Value *
Total Fat 6g 8%
Saturated Fat 3g 16%
Cholesterol 16mg 5%
Sodium 219mg 10%
Total Carbohydrate 4g 2%
Dietary Fiber 0g 1%
Total Sugars 0g
Protein 3g
Vitamin C 0mg 2%
Calcium 54mg 4%
Iron 1mg 3%
Potassium 44mg 1%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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