In a mixing bowl, blend 8 ounces of softened cream cheese with 2 teaspoons of Italian seasoning until smooth and creamy.

Finely chop ½ cup of pepperoncini and 1 medium tomato; stir into the cream cheese mixture.

Lay out 4 tortillas and evenly spread ¼ of the cream cheese mixture on each.

Sprinkle a generous handful of chopped romaine lettuce over each tortilla.

Layer 3 slices of provolone cheese, hard salami, and ham on each tortilla.

Disperse 4-8 slices of pepperoni over the meat and cheese layers on each tortilla.

Starting from the top, carefully roll each tortilla tightly into a log shape.

Place the pinwheels in the refrigerator for at least 1 hour, then slice into 1-inch sections.