Prepare the Cream Cheese Spread:

1. Mix Spread: In a medium bowl, combine softened cream cheese, Italian seasoning, garlic powder, salt, and pepper. Mix with a fork or spatula until smooth and well combined. Add mayonnaise if using for extra creaminess.

Assemble the Pinwheels:

2. Spread Cream Cheese: Lay one tortilla flat on a clean cutting board. Spread about 2-3 tablespoons of the seasoned cream cheese in a thin, even layer over the entire surface of the tortilla, going all the way to the edges.
3. Layer Meats: Arrange 2-3 slices of deli meat over the cream cheese, covering most of the surface but leaving a 1-inch border at the far edge (this helps seal the roll).
4. Add Cheese: Layer 1-2 slices of provolone or mozzarella over the meat.
5. Add Vegetables: Arrange roasted red pepper strips, spinach leaves, and any optional ingredients (sun-dried tomatoes, pepperoncini) over the cheese. Don’t overfill—a thin layer works best.
6. Roll Tightly: Starting from the edge closest to you, roll the tortilla up tightly but gently, keeping the filling compressed. The cream cheese will help seal the edge.
7. Wrap: Wrap the rolled tortilla tightly in plastic wrap, twisting the ends to secure. This helps the roll hold its shape.
8. Repeat: Repeat with remaining tortillas and ingredients.

Chill and Serve:

9. Refrigerate: Refrigerate wrapped rolls for at least 1 hour (or up to 24 hours). Chilling makes them much easier to slice cleanly and allows flavors to meld.
10. Slice: Unwrap chilled rolls and place on cutting board. Using a sharp knife, trim off the ends, then slice each roll into ¾-1 inch rounds, wiping the knife clean between cuts for neat slices.
11. Serve: Arrange pinwheels cut-side up on a serving platter. Serve immediately or cover and refrigerate until ready to serve.