Prepare the filling by mixing cream cheese, mozzarella, salami, pepperoni, roasted red peppers, olives, and basil in a bowl.

Add Italian seasoning to the mixture and stir until evenly distributed.

Lay a tortilla flat on a clean cutting board and spread one-quarter of the filling evenly over the surface, leaving a small border around the edges.

Carefully roll the tortilla tightly from one end to the other, enclosing the filling completely.

Wrap the rolled tortillas in plastic wrap and refrigerate for at least 30 minutes to firm up.

Once chilled, remove the plastic wrap and slice each roll into 1-inch pieces.

Arrange the pinwheel slices on a serving platter and garnish with additional basil if desired.