00:01Wow, fogs up immediately. Oh my goodness. Wow. So that's over boiling water. Yep. Cane sugar. Yep. Oh my goodness.
00:16Add a decent amount. Yeah, that's a lot. Okay. Now, we spin.
00:31Cold? Yep. All right. Okay, so you can see it's starting to foam up. Mm-hmm. Once it starts to
00:40foam like this, it's time to add in our other ingredients. Wow. So let's just take some red bell peppers
00:46and put those in along with our chopped up cilantro. Mmm. Yum. All right, so we put that in there.
00:57Looks so good. A little hint of lemon.
00:59And then half a lemon. Mmm. Mmm. Yum. Amazing. And then I love cheese. I'm adding a little bit of
01:06cheddar jack. Mm-hmm. That's my favorite. You're adding this in before it's done cooking. Before it's done cooking. Because
01:13you want it all to mix. Yeah, you want it to mix during the cooking, not after. Yep. Generous amount
01:19of salt. A little bit of parsley. Mm-hmm.
01:29Right. Look how good that looks. Okay. Mm-hmm. And for the final mix. And watch this come to life.
01:35Go right in the middle. Yeah. Oh, wow. Wow. Looks so good.
01:50All right. All right. All right. So now we take this off of the heat. Careful. To our heated up
01:57pan. Take a little bit of butter. Mm-hmm. Just like this. Get it warmed up. Mm-hmm.
02:04And I want you to watch what happens. When the eggs hit this. It cooks instantly. All right. Let's do
02:13it. But before we do that, we got to get our crescent rolls.
02:17You see? It's all right in front of me. Yep. Wow. There we go.
02:24So you just pull those out. Mm-hmm. And break it apart. Wow. Just like this. Mm-hmm. Roll this
02:36along the bottom just like that. We're making a little border for ourselves. Mm-hmm.
02:43All right. You ready to see this pour and cook? Mm-hmm. Okay. Here we go.
02:53Okay. Okay. Hold on. Ready? Okay. And here we go. We just pour that in. Oh, my goodness. Let it
03:03rush in. Oh, my goodness. You see? Yep. Amazing. All right. So we're going to add a little bit of
03:11basil just to top it off. Mm-hmm.
03:15Got a little bit of Crisco. Okay. And just do the edges. That's just going to help when we flip,
03:22huh? Mm-hmm. Great.
03:25Final ingredient. We're just going to add a little bit more cheese to the top because you can never have
03:30enough cheese. Mm-hmm.
03:34Now, for people who are watching at home here, it just smells delicious. It's really, really spectacular. All right.
03:40And then we take our cheese sticks. And this is for the bread. This is for the crescent rolls. Oh,
03:45my goodness.
03:46Have you ever had stuffed crust? I have. This is kind of like that. Oh, I see. So they put
03:52the cheese around the crust while it cooks.
03:54Yep. And you do this while it cooks because we don't want to wait too long. We want to be
03:59ready to flip.
04:00Yep. So is this like an omelet calzone? Yeah. It's like an omelet calzone a little bit, if you will.
04:06Oh, my God. It looks so good. All right. All right. There we go. So I think it's time to
04:09flip. Yep. We do roll them in.
04:12You can be pretty generous with the cheese. Great. Let's do it. And we don't want this to overcook, so
04:18we do have to flip it pretty soon here.
04:20Yep. And you can tell it's starting to cook. Look at the underside of the crescent rolls already. Yep. It's
04:24time to flip. Okay. Yep.
04:26Great. So let's get that, I guess, look at that. And then when we flip it, what we want to
04:29look for is the pattern of all of this on the underside.
04:32Because right here, we have the spices on top, so we can't really see it. But on the underside, as
04:36we flip it, we'll see really a cool pattern of this, huh?
04:39Mm-hmm. Exactly. The pattern's going to be amazing. It's cooking so nicely. Oh, yeah. It's right.
04:46All right. So now that it's starting to smoke, it is time to flip. We've been heating this on 400
04:51degrees.
04:52And so now I just take my spatula, and we are going to flip this over, and I want you
05:00to see what's all on the underside of this breakfast calzone. Are you ready?
05:07I'm ready. Okay, here we go. I'm actually going to double up.
05:10Yeah, why not? Why not? Okay, here we go. And three, two, one, and flip. Wow. And look at that.
05:21Wow.
05:21We do.
05:21Let's go.
05:21Let's go.
05:21Yep.
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