Ingredients
- 8 oz cream cheese, softened
- 1/4 cup grated Parmesan cheese
- 1/4 cup finely chopped roasted red peppers
- 1/4 cup finely chopped pepperoncini
- 2 tbsp finely chopped fresh basil
- 1 tsp dried oregano
- 1/4 tsp garlic powder
- 8 large flour tortillas
- 16 slices provolone cheese
- 16 slices Genoa salami
- 16 slices prosciutto
- 1 cup baby arugula
- 1/2 cup sliced black olives
- 1/4 cup sun-dried tomatoes, julienned
- Balsamic glaze for drizzling (optional)
Instructions
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In a medium bowl, mix cream cheese, Parmesan, roasted red peppers, pepperoncini, basil, oregano, and garlic powder until well combined.
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Lay out a tortilla and spread a thin layer of the cream cheese mixture over the entire surface.
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Layer 2 slices each of provolone, salami, and prosciutto on the bottom third of the tortilla.
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Sprinkle with arugula, olives, and sun-dried tomatoes.
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Tightly roll up the tortilla, starting from the end with the meat and cheese.
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Repeat with remaining tortillas and ingredients.
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Wrap each roll tightly in plastic wrap and refrigerate for at least 2 hours or overnight.
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When ready to serve, unwrap and slice each roll into 1-inch pieces.
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Arrange on a platter and drizzle with balsamic glaze if desired.
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Serve chilled or at room temperature.
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