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Old 07-30-2012, 05:13 AM   #1
jgln
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May 2008
Southern, NJ
Posts: 3,486
Liked 54 Times on 42 Posts



I just can't get it right. Either breaks open or is too "doughy" and dry with little filling. ONE time I got it almost perfect but never again. I want a crisp outside dough with plenty of tomato sauce and melted mozzarella inside.

I love the Tarantini panzarotties. I think they are premade at a factory the cooked at the pizzeria.

 
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Old 08-08-2012, 03:08 AM   #2
jgln
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May 2008
Southern, NJ
Posts: 3,486
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49 views and no comments, but interested enough to look. I guess it is not so easy after all?

 
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Old 08-09-2012, 12:28 PM   #3
jprice
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Oct 2011
Pennsauken, NJ
Posts: 123
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I live about 2 blocks for Vincent's Panzarotti's in Merchantville, NJ and anytime I order something with special toppings, they always seem to make it fresh.
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Old 08-10-2012, 05:03 AM   #4
jgln
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May 2008
Southern, NJ
Posts: 3,486
Liked 54 Times on 42 Posts


Quote:
Originally Posted by jprice View Post
I live about 2 blocks for Vincent's Panzarotti's in Merchantville, NJ and anytime I order something with special toppings, they always seem to make it fresh.
I worked in Pennsauken for many years but I guess that place was not close enough for us to go there for lunch.

 
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