Print Recipe

Bellini's Ristorante & Grill
Pesto Panna Formaggio



  • 4 1/2 pounds cream cheese
  • 2 cups basil pesto
  • 2 cups sun-dried tomato pesto
  • 2 sheets wax paper


  1. Let cream cheese soften at room temperature for two hours.
  2. Blend softened cheese in mixer for five minutes. Lay wax paper on counter and spray with vegetable spray. Spread equal parts of cream cheese on each piece of wax paper. Let cream cheese sit for one hour.
  3. Spread basil pesto on one layer of cream cheese and cover with other layer of cream cheese. Remove top layer of cream cheese. Spread sun-dried tomatoes on top layer of cream cheese. Roll all layers together carefully.
  4. Store in fridge until ready to eat.

Source: Bellini's Ristorante & Grill, Tulsa, Oklahoma

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