Antipasto No-Bake Pinwheels (Gluten-Free)
Antipasto No-Bake Pinwheels are a flavour-packed finger food perfect for any gathering! With layers of cream cheese, italian herbs, quality ham, soppressa salami, roasted capsicum, fresh spinach and Provolone cheese, all rolled into gluten-free tortillas, these bite-sized treats are as easy as they are delicious. Quick to prepare and no cooking required - they’re a guaranteed crowd-pleaser your guests will want to tuck into! Let's start cooking!
The Story Behind the Recipe
After the incredible response to my Spinach and Feta Pinwheels—my viral recipe that everyone fell in love with—and the popularity of my Goat’s Cheese, Apricot, and Walnut Pinwheels, I was inspired to create a no-bake version. These Antipasto No-Bake Pinwheels capture the same crowd-pleasing magic but with a fresh twist! Combining creamy Provolone, soppressa salami, roasted capsicum, and gluten-free tortillas, they’re perfect for quick, easy entertaining.
Watch How to Make It
Helpful Tips
Spread Evenly: Make sure the cream cheese is softened for easy spreading to avoid tearing the tortillas.
Don’t Overfill: Use a light hand with the fillings to prevent the tortillas from tearing or being difficult to roll.
Roll Tight: Roll the tortillas tightly to keep the ingredients secure and ensure clean, beautiful pinwheels when sliced.
Chill Well: Refrigerate the rolled tortillas for at least 30 minutes to firm up, making them easier to slice.
Use a Sharp Knife: A sharp knife will help you slice the pinwheels cleanly without crushing them.
Add Basil Last Minute: If using basil leaves, skewer them just before serving to keep them looking fresh and vibrant.
Make Ahead: Assemble the rolls up to 6 hours ahead, refrigerate, and slice just before serving for less stress on party day.
Customize It: Swap out ingredients like turkey for ham, and cheddar for Provolone, or rocket for baby spinach.
Serve with Dips: Pair with a side of pesto to enhance the flavours even more.
Double the Batch: These pinwheels disappear quickly—make extra if serving a crowd!
Other Appetisers you'll LOVE
Antipasto No-Bake Pinwheels (Gluten-Free)
Prep Time: 15 minutes
Refrigeration Time: 30 minutes
Makes: Approximately 30–32 pinwheels
Serves: 10-12 as finger food
INGREDIENTS
4 large gluten-free tortillas (such as GF Old El Paso)
250g cream cheese
2–3 teaspoons Italian herbs
2 green onions, thinly sliced
4 slices quality ham (or 8 smaller slices)
8 slices soppressa salami (mild or hot)
120g (1/2 cup) sliced roasted capsicum, drained
30g (1 cup) baby spinach
8 slices Provolone cheese
Fresh basil leaves
INSTRUCTIONS
Set out all 4 tortillas and spread the cream cheese evenly over the entire surface of each tortilla. Sprinkle with Italian herbs and green onions.
Lay slices of ham on the bottom third of each tortilla, then place the soppressa salami across the centre of each tortilla, slightly overlapping the ham.
Place a quarter of the roasted capsicum strips in a straight line across the centre of the tortilla (over the soppressa salami). Add an even layer of baby spinach leaves over the capsicum. Finish with 2 slices of Provolone cheese laying over the spinach.
Roll each tortilla tightly into a log, ensuring the filling is secure. Wrap each roll tightly in cling wrap and refrigerate for at least 30 minutes to firm up.
Remove the rolls from the refrigerator and unwrap the cling wrap. Using a sharp knife, slice each roll into approximately 3 cm pinwheels.
Arrange the pinwheels on a serving platter. For a finishing touch, garnish with fresh basil leaves. The basil enhances the fresh flavours of the antipasto.
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Antipasto No-Bake Pinwheels (Gluten-Free) Margaret Pahos @CreateCookShare
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