In a medium-sized bowl, mix cream cheese, giardiniera, peperoncinis, and olives together. Place tortilla on a flat surface.
Spread a thin layer of the cream cheese mixture on, leaving a ½ inch border. Place one layer each of salami, ham, mozzarella, and provolone on top. Add another thin layer of cream cheese over the top. Carefully but tightly roll tortilla up.
Wrap tightly in plastic wrap then repeat with remaining tortillas and fillings. Refrigerate rolls for at least 30 minutes or up to 24 hours. Slice into 1 inch pieces and serve.
Giardiniera mix and peperocinis can be found near the pickles and olives in most grocery stores.
Use mortadella ham for more authentic muffaletta flavor.