{"id":1643,"date":"2009-01-07T00:31:40","date_gmt":"2009-01-07T04:31:40","guid":{"rendered":"http:\/\/www.culinarytribune.com\/?p=1643"},"modified":"2009-01-07T00:38:46","modified_gmt":"2009-01-07T04:38:46","slug":"ham-and-cheese-tortilla-rolls%e3%83%8f%e3%83%a0%e3%81%a8%e3%83%81%e3%83%bc%e3%82%ba%e3%83%88%e3%83%ab%e3%83%86%e3%82%a3%e3%83%bc%e3%83%a4%e5%b7%bb%e3%81%8d","status":"publish","type":"post","link":"https:\/\/www.culinarytribune.com\/?p=1643&lang=en","title":{"rendered":"Ham and Cheese Tortilla Rolls
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Ham and Cheese Tortilla Rolls<\/strong>
\nDinner January 2, 2009<\/em><\/p>\n

I was going to make ham and cheese french toast. But then I realized that I didn’t have enough bread. So at the last minute, I decided to use tortillas that were sitting in the refrigerator. I spread mustard on each tortilla, put sliced ham and shredded cheese, and then rolled it. I put those tortilla rolls in egg\/milk\/heavy cream mixture, and then cooked them in a pan. I made this for a light dinner, but it will be great for brunch or lunch as well when served with salad or\/and soup.<\/p>\n

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Ham and Cheese Tortilla Rolls Dinner January 2, 2009 I was going to make ham and cheese french toast. But then I realized that I didn’t have enough bread. So at the last minute, I decided to use tortillas that were sitting in the refrigerator. I spread mustard on each tortilla, put sliced ham and […]<\/p>\n","protected":false},"author":4,"featured_media":0,"comment_status":"open","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[3,7,14],"tags":[],"class_list":["post-1643","post","type-post","status-publish","format-standard","hentry","category-meat","category-pork","category-sandwich"],"_links":{"self":[{"href":"https:\/\/www.culinarytribune.com\/index.php?rest_route=\/wp\/v2\/posts\/1643","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/www.culinarytribune.com\/index.php?rest_route=\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/www.culinarytribune.com\/index.php?rest_route=\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/www.culinarytribune.com\/index.php?rest_route=\/wp\/v2\/users\/4"}],"replies":[{"embeddable":true,"href":"https:\/\/www.culinarytribune.com\/index.php?rest_route=%2Fwp%2Fv2%2Fcomments&post=1643"}],"version-history":[{"count":23,"href":"https:\/\/www.culinarytribune.com\/index.php?rest_route=\/wp\/v2\/posts\/1643\/revisions"}],"predecessor-version":[{"id":1809,"href":"https:\/\/www.culinarytribune.com\/index.php?rest_route=\/wp\/v2\/posts\/1643\/revisions\/1809"}],"wp:attachment":[{"href":"https:\/\/www.culinarytribune.com\/index.php?rest_route=%2Fwp%2Fv2%2Fmedia&parent=1643"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/www.culinarytribune.com\/index.php?rest_route=%2Fwp%2Fv2%2Fcategories&post=1643"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/www.culinarytribune.com\/index.php?rest_route=%2Fwp%2Fv2%2Ftags&post=1643"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}