Pepperoni, Provolone and Arugula Pinwheel

INGREDIENTS

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

INSTRUCTIONS

  1. Thinly spread mustard on the tortilla.
  2. Top with a thin layer of provolone, pepperoni and arugula, and keeping the fillings a 1/2-inch from the edge of the tortilla.
  3. 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.

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