In a medium mixing bowl, combine 8 ounces of softened cream cheese with 1 teaspoon of Italian seasoning. Mix until fully blended and creamy, about 2 minutes.

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

Place 4 large flour tortillas on a clean, flat surface. Spread ¼ of the cream cheese mixture over each tortilla, reaching all edges.

Distribute 1 cup of chopped romaine lettuce evenly across the cream cheese layer on each tortilla.

Arrange slices of hard salami, ham, and provolone cheese in a single row down the center of each tortilla. Add slices of pepperoni if desired.

Starting from the top, roll each tortilla tightly downward, enclosing all fillings.

Wrap each pinwheel tightly in plastic wrap and refrigerate for at least 1 hour.

After chilling, remove wraps and slice each roll into 1-inch sections. Serve on a platter.