4 large Borrito Wraps, warmed in microwave
Cream Cheese, softened
12 slices of Deli, Salami
Spanish Olives (if desired)

Butter a Borritto Wrap with Cream Cheese.
Lay 3 slices of Salami onto a Borrito Wrap.
Starting at a narrow end, roll each Borritto tightly and wrap individually in plastic wrap.
Refrigerate for at least 2 hours.
To finish the Pinwheels, unwrap the rolls and slice into 1/2 slices.
Arrange them on a serving platter on their sides, and top with Olives if desired.
Spear each Pinwheel with a tooth pic.