Italian Tortilla Pinwheels

Directions

1.  Begin by grating and slicing the Cello Cheeses and set aside
2.  Next, simply layer the ingredients onto each tortilla. 
3.  Spread the pesto on the spinach tortilla and the cream cheese on the white tortilla. 
4.  Sprinkle dried parsley onto the cream cheese one. 
5.  Add the turkey to the spinach tortilla and the salami to the white one
6.  Next is time for the cheese: sprinkle the grated Cello Romano Cheese onto the spinach tortilla and the sliced Cello Parmesan Cheese onto the white one.
7.  Followed by olives, the sun-dried tomato and spinach for the spinach tortilla and bell pepper and arugula for the white one.
8.  Now it’s time to roll! Starting with the side with all the toppings, roll the tortilla as tightly as possible, and then wrap in saran wrap. Be sure to twist both sides to ensure the tortillas are tightly packed. 
9.  Place both tortillas in the refrigerator for 30 minutes. 
10.  Once ready, unwrap both tortillas and begin slicing into perfect pinwheels.
11.  Garnish with Cello Parmesan Cheese and a small slice of bell pepper on a skewer for the white tortilla and an olive and a small slice of Cello Romano Cheese on a skewer for the spinach one.
12.  Enjoy!