Start by cooking the Italian sausage on the Blackstone griddle until fully browned and cooked through. Set it aside to cool slightly while you prep the wraps.
Lay out the square wraps on a clean surface. Lightly dust them with Tuscan herb seasoning to infuse flavor into every bite.
To make the Pepperoni & Salami Pinwheels, spread a thin layer of pizza sauce across the wrap. Add a layer of sliced mozzarella, then top with pepperoni, salami, and sliced banana peppers. Sprinkle with grated Parmesan and chopped basil. Roll the wrap up tightly from one edge into a log shape, then slice into 1.5-inch pieces.
For the Sausage & Giardiniera Pinwheels, spread pizza sauce on the wrap, then layer with mozzarella, the cooked crumbled sausage, and chopped giardiniera. Add Parmesan and basil on top. Roll up just like the first version and slice into 1.5-inch pinwheels.
Gently thread 2 to 3 pinwheels onto each wooden skewer to help them keep their shape while cooking.
Preheat the Blackstone griddle to medium heat and lightly oil the surface. Place the skewered pinwheels cut-side down on the hot griddle. Cook for 3 to 4 minutes per side, flipping carefully, until golden brown and crispy, with the cheese melted throughout.
Once off the griddle, drizzle lightly with hot honey for a sweet and spicy finish. Garnish with more basil and a sprinkle of Parmesan if you like, and serve with warm pizza sauce for dipping.
Square wraps (use a 2-color variety for visual contrast)
Wooden skewers (soak in water for 15 minutes if using an open flame)
Pizza sauce (for spreading or dipping)
Sliced mozzarella cheese
Grated Parmesan cheese
Fresh basil, chopped
Tuscan herb seasoning
Hot honey (for finishing drizzle)
Pepperoni slices
Salami slices
Banana peppers, sliced
Italian sausage, cooked and crumbled
Giardiniera, drained and chopped
Directions
Start by cooking the Italian sausage on the Blackstone griddle until fully browned and cooked through. Set it aside to cool slightly while you prep the wraps.
Lay out the square wraps on a clean surface. Lightly dust them with Tuscan herb seasoning to infuse flavor into every bite.
To make the Pepperoni & Salami Pinwheels, spread a thin layer of pizza sauce across the wrap. Add a layer of sliced mozzarella, then top with pepperoni, salami, and sliced banana peppers. Sprinkle with grated Parmesan and chopped basil. Roll the wrap up tightly from one edge into a log shape, then slice into 1.5-inch pieces.
For the Sausage & Giardiniera Pinwheels, spread pizza sauce on the wrap, then layer with mozzarella, the cooked crumbled sausage, and chopped giardiniera. Add Parmesan and basil on top. Roll up just like the first version and slice into 1.5-inch pinwheels.
Gently thread 2 to 3 pinwheels onto each wooden skewer to help them keep their shape while cooking.
Preheat the Blackstone griddle to medium heat and lightly oil the surface. Place the skewered pinwheels cut-side down on the hot griddle. Cook for 3 to 4 minutes per side, flipping carefully, until golden brown and crispy, with the cheese melted throughout.
Once off the griddle, drizzle lightly with hot honey for a sweet and spicy finish. Garnish with more basil and a sprinkle of Parmesan if you like, and serve with warm pizza sauce for dipping.
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