In a large bowl, use an electric mixer to combine the cream cheese, diced tomatoes, black olives, Italian dressing mix, and mozzarella cheese until combined.
Spread 1/4 of the mixture over each of 4 (burrito sized) tortillas. Top with pepperoni slices.
Roll each tortilla tightly, and wrap in plastic wrap. Chill for 30 minutes to set.
Slice the ends off, then cut each tortilla roll into 8 pepperoni pinwheels. Serve immediately.