In a bowl, mix the cream cheese until it is smooth. Add the garlic, sour cream, cheeses and Italian seasoning. Mix until well combined.
Divide this mixture between the 5 flour tortillas. Spread the cheese mixture to cover the entire tortilla.
Put a layer of pepperoni over the cheese mixture.
Sprinkle the finely chopped peppers and mushrooms overtop the pepperoni.
Roll each tortilla up tightly and wrap it in plastic wrap.
Refrigerate for at least 2 hours.
Slice when you are ready to serve.
*We preferred to eat these the same day we made them. As the rolls sat, the tortilla became softer and less "chewy".We did eat these two days after making them and still enjoyed them, but I preferred the chewier tortilla on the first day.*Feel free to add in other toppings such as onions or olives. Just be sure all of your veggies are finely chopped and don't add too many or the roll will not stay together.The calories shown are based on the the recipe making 3 pieces, with 1 serving being 1 pinwheel slice. Since different brands of ingredients have different nutritional information, the calories shown are just an estimate. **We are not dietitians and recommend you seek a nutritionist for exact nutritional information.**