In a mixing bowl, combine the softened cream cheese with red pepper spread, chopped pepperoncini, dried Italian seasoning, coarse kosher salt, garlic powder, onion powder, and ground black pepper. Mix with a spatula until smooth.

Take a flour tortilla and lay it flat, spreading a generous layer of the cream cheese mixture evenly over it.

At one end of the tortilla, place slices of provolone cheese and salami or soppressata, ensuring they are positioned close enough to roll tightly.

Starting from the end with the cheese and meat, carefully roll the tortilla tightly away from you, then wrap in plastic wrap.

Place the wrapped pinwheels in the refrigerator to chill for at least one hour.

After chilling, unwrap the pinwheels and cut each roll into 1-inch pieces for serving.