In a large mixing bowl, blend 8 ounces of softened cream cheese with 3 tablespoons of red pepper spread, and add in 1/4 cup of chopped pepperoncini or banana peppers, 1 teaspoon of dried Italian seasoning, 1/2 teaspoon coarse kosher salt, 1/2 teaspoon garlic powder, 1/2 teaspoon onion powder, and 1/4 teaspoon ground black pepper. Mix until everything is well combined and smooth.

Take a large flour tortilla and lay it flat on a clean surface. Spread a thin, even layer of the cream cheese mixture over the tortilla.

At one end of each tortilla, layer two slices of provolone cheese and two slices of salami or soppressata. Position the meat and cheese side by side.

Carefully roll each tortilla up tightly, starting from the filled end and moving toward the opposite end. Wrap each tortilla in plastic wrap to maintain its shape and chill them in the refrigerator for a minimum of 1 hour.

After chilling, unwrap the tortillas and use a serrated knife to slice each roll into 1-inch thick pieces. Arrange the sliced Italian Pinwheels on a serving platter.