1Spread each flatbread with half of the cream cheese to within 1 inch from edge of bread. Sprinkle each with 2 tablespoons chopped bell pepper.
2Top each with 2 leaves romaine lettuce and 12 thin salami slices, leaving 1-inch border on both long sides of each. Place 2 pickle slices end to end lengthwise on each flatbread. Tightly roll up flatbread.
3Wrap flatbread rolls individually in plastic wrap. Refrigerate at least 1 hour but no longer than 24 hours. With serrated knife, cut into 1-inch slices; secure each slice with toothpick. Arrange on large platter in twisty snakelike shape. Arrange front piece at angle slightly away from the body to look like head, place 1 red pepper piece on underside of pinwheel to look like tongue. Arrange rear piece at angle for end of snake.