In a medium mixing bowl, combine the softened cream cheese, mayonnaise, dry Italian dressing mix, diced roasted red peppers, and chopped parsley. Stir until completely smooth and well combined.

Lay one flour tortilla flat on a clean work surface. Spread about 2-3 tablespoons of the cream cheese mixture evenly over the entire surface of the tortilla, leaving a tiny margin at the very edge.

Layer the fillings: Place 3 slices of salami and 3 slices of pepperoni in a single layer over the cream cheese. Top with 2 slices of provolone cheese, a sprinkle of chopped banana peppers, and a handful of baby spinach leaves.

Starting from the bottom edge, roll the tortilla up as tightly as possible to ensure the pinwheels stay together when sliced.

Repeat the process with the remaining tortillas and ingredients.

Wrap each tightly rolled tortilla in plastic wrap and refrigerate for at least 30 minutes (or up to 4 hours). This chilling period helps the cream cheese set and makes slicing much easier.

Once chilled, remove from plastic wrap and trim the uneven ends. Use a sharp serrated knife to slice each roll into 1-inch thick rounds.

Arrange on a platter and serve immediately, or keep refrigerated until ready to enjoy.