Heh heh! I guess they all have a different texture and hence cooking time; you'll have to play with your recipes a bit. My most recent one (post # 45) only takes 1:40. It would be too dried out if I did it much longer than that. They come out soft and bendy like slices of bread. I think the cheesey ones, like the original mozza/egg, do take longer.

I can't imagine one that takes 5:00 or more.

There are so many variations, though, and I haven't played with them much.