In a medium bowl, combine cream cheese with Italian seasoning until smooth and creamy, then fold in pepperoncini and diced tomato.

Lay out tortillas and evenly spread the cream cheese mixture, leaving a small border around the edges. Sprinkle romaine lettuce, followed by provolone cheese, salami, ham, and pepperoni.

Starting from one edge, tightly roll the tortilla into a cylinder, pressing gently as you roll. Secure with toothpicks if necessary.

Cover the rolled pinwheels with plastic wrap and refrigerate for at least 1 hour to set and enhance the flavors.

Remove pinwheels from the fridge, slice into 1-inch sections, and serve fresh or with dipping sauces.