In a large mixing bowl, combine softened cream cheese, red pepper spread, and chopped pepperoncini. Add dried Italian seasoning, coarse kosher salt, garlic powder, onion powder, and black pepper. Blend all ingredients until smooth and creamy, about 2 minutes.

Lay out your flour tortillas on a clean surface. Spread a generous layer of the cream cheese mixture over each tortilla, leaving a small border around the edges.

At one end of each tortilla, lay down two slices of provolone cheese followed by two slices of salami or soppressata.

Tightly roll each tortilla away from you, using your fingers to keep the filling secure. Wrap each pinwheel in plastic wrap and chill for at least 1 hour.

After chilling, remove the plastic wrap and slice the roll into 1-inch pieces. Arrange your Italian pinwheels on a serving platter.