4 large flour tortillas, assorted colors
1/4 cup Dijon mustard
1/3 pound very thinly sliced provolone
1/3 pound very thinly sliced sandwich pepperoni
2 to 3 cups baby arugula
- Thinly spread mustard on the tortilla.
- Top with a thin layer of provolone, pepperoni and arugula, and keeping the fillings a 1/2-inch from the edge of the tortilla.
- Roll tightly, and press to seal. If it is not sealing, stick toothpicks in every inch along the border.
Slice roll in to pieces 3/4-inch to 1-inch thick and serve.