In a mixing bowl, combine 8 ounces of softened cream cheese with 1 tablespoon of Italian seasoning. Mix until smooth and well-blended.

Finely chop ¼ cup of pepperoncini and 1 medium tomato, then gently fold them into the cream cheese mixture.

Lay out 4 large flour tortillas and spread ¼ of the cream cheese mixture evenly over each tortilla.

Scatter a handful of chopped romaine lettuce over the cream cheese-covered tortillas.

Layer slices of hard salami and ham, followed by provolone cheese in the center of each tortilla.

Distribute pepperoni slices evenly over the meat and cheese layers on each tortilla.

Roll each tortilla tightly starting from the top, securing the filling inside.

Wrap the rolled pinwheels in plastic wrap and refrigerate them for at least 1 hour before slicing.