(Culinary.net) Finding a unique dessert to impress others can be a tall task. Cakes, brownies and cookies are classics but can be boring and repetitive. When you want something easy, delicious and made to impress, think outside the sweet treat box.

Next time you’re in a pinch for something sweet, try these Sopapilla Bars. They have a sugary, crunchy exterior, but on the inside, they are creamy and delicious.

Great for gatherings of all kinds, they’re cut into perfect portions and rare enough to give partygoers something to talk about.

The prep is simple and they can be made in advance then stored in the fridge overnight so there is no last-minute rushing around the kitchen.

To start, in a large bowl, beat cream cheese until soft. Add sugar and cornstarch then combine. Add vanilla extract and one egg then beat until combined.

Place one can of unrolled crescent rolls in the bottom of a lightly greased pan and pinch together the seams.

Add cream cheese mixture to the pan and spread out smooth. Then add remaining unrolled crescent rolls on top before spreading with melted butter.

Mix together sugar and cinnamon to sprinkle over the top of the bars.

Bake for 35-40 minutes. Cool to room temperature and chill in the fridge for at least 3 hours or overnight.

These bars are also the perfect sweet treat for kids. They will love the sugar-coated top and you will love they are expanding their palates by trying something new.

Whether it’s a birthday party, a barbecue or any celebration, this dessert is the way to go. It’s sweet, it’s got texture and it’s a home run when it comes to a simple sweet.

Find more dessert recipes at Culinary.net.

If you made this recipe at home, use #MyCulinaryConnection on your favorite social network to share your work.

Watch video to see how to make this recipe!

Sopapilla Bars

Servings: 15

•             Nonstick cooking spray
• 2          packages (8 ounces each) crescent rolls
• 24        ounces cream cheese, softened
• 1 1/4    cups sugar, divided
• 1          tablespoon cornstarch
• 1          teaspoon vanilla extract
• 1          large egg
• 1/4       cup unsalted butter, melted
• 2          teaspoons cinnamon

1. Heat oven to 350 F.
2. Lightly grease 9-by-13-inch glass baking pan with nonstick cooking spray. Place one package unrolled crescent rolls in bottom of dish. Pinch seams together.
3. In large bowl, beat cream cheese until soft. Add 1 cup sugar and cornstarch. Beat mixture until combined. Add vanilla extract and egg. Beat until combined.
4. Pour batter onto crescent roll dough. Smooth with spatula.
5. On floured surface, unroll second package crescent roll dough. Pinch seams and roll dough to 1/2 inch longer and wider.
6. Place rolled sheet on top of cheesecake layer. Spread melted butter over top.
7. In small bowl, whisk remaining sugar and cinnamon. Sprinkle over top of bars. 
8. Bake 35-40 minutes, or until golden brown. 
9. Cool to room temperature. Chill in refrigerator 3 hours or overnight. 

(Culinary.net) Easter is about coming together with loved ones, enjoying beautiful spring weather and eating your family’s favorite foods. The kids will be playing, adults will be chatting and all will be patiently waiting for the table to be set.

If you’re visiting and making memories with family and friends you haven’t seen in a while, there are few things better than diving into a marvelous Easter spread.

While eyeing the table, you notice all the colors popping off the dishes. Fruits and veggies make the feast come to life, but a warm Easter dip paired with rolls for dipping is a perfect way to start the festivities.

These Easter Bunny Rolls with Spinach Dip are as eye-catching as they are delicious. Not only will the kids love its shape, but the layers of taste will wow your Easter crowd.

To make this recipe, start by combining a 16-ounce package of frozen spinach, cream cheese and garlic in a skillet. Once heated, add mayonnaise, salt, onion powder, chili powder and Italian seasoning.

Add in Parmesan and mozzarella cheeses then stir until combined.

Next, roll out crescent rolls. Stretch the dough then cut into 24 rolls.

Form the bunny shape and scoop your spinach dip mixture into the center of the bunny and its ears. Sprinkle the spinach dip with mozzarella cheese before baking at 375 F for 18 minutes.

This dish is made for a crowd, served warm and full of cheesy goodness. You can watch as your family dips into the spinach and one-by-one, before you know it, the rolls will have disappeared and the dip will be devoured.

Find more Easter recipes at Culinary.net.

Watch video to see how to make this recipe!

Easter Bunny Rolls with Spinach Dip

Serves: 24

• 16        ounces frozen spinach, thawed                                                         
• 8          ounces cream cheese
• 2          cloves garlic, minced
• 1/2       cup mayonnaise
• 1/2       teaspoon salt
• 1/2       teaspoon onion powder
• 1/4       teaspoon chili powder
• 1/4       teaspoon pepper
• 1          teaspoon Italian seasoning
• 1          cup shredded Parmesan cheese
• 1 1/2    cups shredded mozzarella cheese, divided
• 2          crescent roll tubes (8 ounces each)

1. Heat oven to 375 F.
2. In skillet, over medium heat, cook spinach, cream cheese and garlic 3-4 minutes until cream cheese is melted. Stir in mayonnaise, salt, onion powder, chili powder, pepper and Italian seasoning. Stir in Parmesan cheese and 1/2 cup mozzarella cheese. Cook until cheese is melted. Keep skillet on burner over low heat.
3. Remove dough from tubes. Leaving dough intact, roll and stretch into 18-inch ropes. Cut each rope into 12 pieces for 24 total.
4. On baking sheet with parchment paper, form bunny head by placing one piece of dough in middle then surrounding it with six more pieces. Use 13 pieces to form round body. Use remaining pieces to form ears on top of head.
5. Scoop hot spinach dip into center. Spoon small portions on each ear. Sprinkle ears and belly with remaining mozzarella cheese.
6. Bake 18 minutes, or until crescent dough is golden brown and thoroughly cooked.

(Family Features) Warm breezes, blooming flowers, pretty pastels - when spring is in the air, there's plenty of reason to celebrate. It's the perfect time to bring family and friends together for a welcoming brunch.

When planning your menu, be sure to have plenty of savory dishes on hand to satisfy your guests. And rest easy, you don't have to spend hours in the kitchen to prepare your feast. Using ingredients already full of flavor, such as Johnsonville Breakfast Sausage, lets you create memorable brunch dishes without a lot of work.

These recipes are simple yet satisfying - and leave you plenty of time to enjoy the company gathered around your table.

For more savory brunch recipes, visit www.johnsonville.com.

Amazing Muffin Cups

Prep Time: 20 minutes
Cook Time: 25 minutes
Yield: 12 servings

• 3 cups refrigerated shredded hash browns
• 3 tablespoons melted butter
• 1/8 teaspoon salt
• 1/8 teaspoon pepper
• 12 links Johnsonville Original
• Breakfast Sausage
• 6 eggs
• 2 cups (8 ounces) shredded 4-cheese
• Mexican blend cheese
• 1/4 cup chopped red bell pepper
• Chopped fresh chives or green onions, for garnish

1. Place 12 paper liners in a muffin pan; spray liners with cooking spray.
2. In bowl, combine hash browns, butter, salt and pepper. Press hash brown mixture into the bottom and up the sides of the muffin cups.
   Bake at 400°F for 12 minutes or until lightly browned.
3. Meanwhile, cook sausage according to package directions; cut into 1/2-inch pieces. Divide sausage between muffin cups.
4. Combine eggs, cheese and bell pepper. Pour over sausage. Sprinkle with chives. Bake for 13 to 15 minutes or until set.

Sunrise Breakfast Casserole

Prep Time: 30 minutes
Bake Time: 70 minutes
Yield: 12 to 15 servings

• 2 packages (12 ounces each) Johnsonville Breakfast Sausage Links
• 9 eggs
• 3 cups milk
• 1 1/2 teaspoons ground mustard
• 1 teaspoon salt
• 1/2 teaspoon pepper
• 2 packages (20 ounces each) refrigerated shredded hash browns
• 2 cups (8 ounces) shredded cheddar cheese
• 1/2 cup diced sweet red pepper
• 1/3 cup thinly sliced green onions
• 2 cups salsa or picante sauce, optional

1. Place sausage on a 15 x 10 x 1-inch baking pan. Bake at 375°F for 15 to 20 minutes or until sausage is no longer pink, turning once; drain and slice into 1/4-inch coins.
2. In large bowl, combine eggs, milk, mustard, salt and pepper. Add hash browns, sausage, cheese, sweet red pepper and green onions; mix well. Pour into a greased 13 x 9 x 2-inch baking dish. Cover and refrigerate overnight.
3. Remove from the refrigerator 30 minutes before baking. Bake, uncovered, at 350°F for 65 to 70 minutes or until set and golden brown.
   Let stand 10 minutes before serving.
4. Serve with salsa or picante sauce if desired.

Blue Ribbon Skillet

Prep Time: 15 minutes
Cook Time: 15 minutes
Yield: 3 servings

• 7 links Johnsonville Original Breakfast Sausage
• 3 tablespoons canola oil
• 4 cups refrigerated shredded hash browns
• 1/4 cup chopped onion
• 1/4 cup chopped green pepper
• 1/4 cup chopped orange bell pepper
• 1 jalapeño pepper, seeded and chopped
• 1/8 teaspoon salt
• 1/8 teaspoon pepper
• 1 cup (4 ounces) shredded 4-cheese Mexican blend cheese

1. In large skillet, cook sausage per package directions. Cut links into 1-inch pieces and set aside.
2. In the same skillet, heat oil over medium-high heat. Add hash browns, onion, green and orange peppers, jalapeños, salt and pepper. Cook for about 10 minutes until hash browns are lightly browned and tender, turning occasionally.
3. Return sausage to skillet and sprinkle with cheese. Cover skillet for 2 minutes until cheese is melted.

Option: This recipe can be doubled to make a "2-Skillet Breakfast." Cook sausage in one skillet and hash browns, onion and peppers in another skillet.

Easy Sausage Roll-Ups

Prep Time: 15 minutes
Cook Time: 15 minutes
Yield: 16 roll-ups

• 1 package (12 ounces) Johnsonville Breakfast Sausage Links
• 2 containers refrigerated crescent rolls (16 rolls total)
• 1/2 teaspoon cinnamon
• 2 tablespoons sugar

1. Prepare sausage according to package directions. Drain and set aside.
2. Unroll crescent roll dough according to directions on package. Place one cooked sausage onto one end of a dough triangle. Roll dough around sausage according to directions on dough package and place on jelly-roll pan with the seam side down. Repeat with remaining sausage and dough. (You will have 2 extra rolls. Bake and enjoy with jam.)
3. Mix cinnamon and sugar together and sprinkle evenly over roll-ups. Bake according to directions on dough package. Serve hot.

Suggestion: Serve with warm maple syrup, honey or your favorite preserves for dipping.

Sausage Mushroom Quiche

Yield: 8 servings

• 1 package (12 ounces) Johnsonville Original Breakfast Sausage Patties
• 1 1/2 cups sliced fresh mushrooms
• 1/4 cup chopped onion
• 1/4 cup chopped sweet red pepper
• 1/4 cup chopped green pepper
• 1 package (3 ounces) cream cheese, softened
• 4 eggs
• 1/3 cup half-and-half cream
• 1 cup (4 ounces) shredded Monterey Jack cheese
• 1 cup (4 ounces) shredded cheddar cheese
• 1/4 teaspoon salt
• 1/4 teaspoon pepper
• Dash ground nutmeg
• 1 pastry shell (9 inches), baked

1. In skillet, cook sausage over medium-high heat for 3 minutes, chopping into small pieces. Add mushrooms, onion and peppers. Cook and stir 5 minutes longer or until sausage is no longer pink and the vegetables are tender; drain well and set aside.
2. In mixing bowl, beat cream cheese until smooth. Gradually beat in eggs and cream.
3. Stir in cheeses, salt, pepper, nutmeg and sausage mixture. Pour into baked pastry shell. Bake, uncovered, at 350°F for 40 to 45 minutes or until a knife inserted near center comes out clean. If necessary, cover edges of crust with foil to prevent over-browning. Let stand 10 minutes before serving.

Source: Johnsonville

(Family Features) Celebrating the holidays with family meals and activities is what the season is all about, and when those moments and at-home projects are kid-friendly, you can get the whole gang involved.

A simple weeknight at home during the holiday season can turn into family fun time starting with a recipe like these Reindeer Hot Dogs, a dish that requires little prep time and allows for help from little ones. Made with Gwaltney Hot Dogs, a tasty, kid-friendly dinner solution requires just a handful of easy-to-find ingredients.

Once everyone is finished eating and all have pitched in to help with cleanup, turn your attention to a family activity that transforms everyday supplies into this Wooden Snowman Ornament for seasonal decor to hang on a tree or elsewhere in the house.

Find more kid-friendly recipes to involve the whole family at gwaltneyfoods.com.

Reindeer Hot Dogs

Prep time: 20 minutes
Servings: 10

• 1          can refrigerated crescent rolls
• 1          package Gwaltney Hot Dogs
• 1          slice white cheese
• black olives
• ketchup

1. Heat oven according to crescent roll package directions.
2. Cut hot dogs into three equal sections.
3. Lay out crescent rolls and wrap around middle sections of hot dog pieces.
4. Cut triangles out of end sections to look like antlers.
5. Cut two slits at top of dough; press end hot dog pieces into slits.
6. Bake according to crescent roll package directions. Cut out small circles from sliced cheese for reindeer eyes. Cover cheese pieces with small slices of black olives for pupils. Add ketchup to hot dogs for red noses.

Wooden Snowman Ornament

Craft courtesy of Gwaltney

• 7ice pop sticks
• Hot glue gun
• Foam paintbrush
• Black paint
• Glitter
• White paint
• Googly eyes
• Colored craft foam
• Sequins
• Buttons
• String

1. Line up six ice pop sticks next to each other vertically.
2. Place line of hot glue horizontally across sticks, about one-third of the way down, and adhere seventh stick to create brim of snowman’s hat.
3. Using black paint, brush top third (brim to top of hat) and let dry.
4. Mix glitter into white paint and brush lower two-thirds of sticks, creating snowman’s face.
5. Use googly eyes, colored craft foam, sequins and buttons to create details of face and hat, such as mouth, nose and hat decor.
6. Glue piece of string to backside to hang ornament.

Source: Gwaltney

Sweeten up your morning with this recipe for Orange Crescent Swirls.  Orange glaze drizzled over crescent roll dough then baked to perfection is exactly what your tastebuds are craving.  

For more breakfast recipes, go to Culinary.net.

Orange Crescent Swirls

• 1/2 cup packed brown sugar
• 2 tablespoons butter or margarine
• 1 tablespoon grated orange peel
• 3 tablespoons orange juice
• 2 cans (8 oz each) Pillsbury™ refrigerated crescent dinner rolls

1. Heat oven to 375°F. Spray 12-inch pizza pan with 1/2-inch-high sides with cooking spray. In 1-quart saucepan, mix brown sugar, butter, orange peel and juice. Cook over medium heat, stirring constantly, until bubbly; set aside.
2. Remove dough from each can in 1 long roll; do not unroll. Cut each roll into 12 slices; arrange slices, cut side down, in pan. Spoon brown sugar mixture evenly over slices.
3. Bake 13 to 15 minutes or until golden brown. Serve warm.

Source: Culinary.net

Recipe adapted from Pillsbury.

Watch video to see how to make this recipe!

Take your crescent rolls to the next level with this recipe for Marshmallow Crescent Puffs. The flaky crust and sweet marshmallow filling will be a sure delight to your tastebuds. Find more recipes at www.culinary.net.

Marshmallow Crescent Puffs

• 1/4 cup granulated sugar
• 2 TBS all-purpose flour
• 1 Tsp cinnamon
• 2 cans refrigerated crescent dinner rolls
• 16 large marshmallows
• 1/4 cup butter, melted

Glaze:

• 1/2 cup powdered sugar
• 1/2 teaspoon vanilla
• 3 teaspoons of milk
• 1/4 cup chopped nuts (optional)

1. Preheat oven to 375° F.  Spray muffin pan with non-stick cooking spray.  
2. In a bowl, mix sugar, flour and cinnamon.
3. Seperate crescent dough into 16 triangles.  Dip 1 marshmallow into the melted butter, then roll in the sugar mixture.  Place coated marshmallow at the tip of the crescent triangle (small end) and roll dough completely around marshmallow working your way to the large end of the pastry.  Seal seems tightly then dip bottom of dough round into melted butter and place into muffin pan (butter side down).
4. Bake 12-15 minutes or until golden brown.  Let cool for 1 minute.  Remove puffs from muffin pan onto wire cooling racks set over waxed or parchment paper.
5. How to make glaze:  Mix powdered sugar, vanilla and milk.  Add more milk if needed to get desired consistency.
6. Drizzle glaze over warm rolls.  Sprinkle with nuts (optional).  
7. Serve warm.

Recipe adapted from Pillsbury.

Source: Culinary.net

Sides, drinks and leftovers perfect for sharing with friends

(Family Features) Friendsgiving is the perfect opportunity to celebrate your second family with festive, fun recipes that stray a bit away from traditional fare.

“Friendsgiving is often held on the Saturday before Thanksgiving,” said Chef Kevan Vetter of the McCormick Kitchens. “It’s more of a potluck party than a traditional Thanksgiving – everyone is usually assigned a dish. Instead of stuffing or a green bean casserole, bring a dish that’s a little more fun, like corn pudding with a dash of smoky heat from chipotle chili pepper.”

These recipes for a caramelized Brie and a chocolatey red wine from the McCormick kitchens are also sure to please. If your party falls after the big day, put those turkey leftovers to good use with a cheesy turkey crescent ring perfect for feeding a group of friends.

Find more recipes to share with friends this season at McCormick.com.

Chipotle Corn Pudding

Prep time: 10 minutes
Cook time: 1 hour
Servings: 8

• 1/4       cup cornstarch
• 1/4       cup sugar
• 2          teaspoons McCormick Minced Onions
• 1 1/2    teaspoons McCormick Ground Mustard
• 1          teaspoon McCormick Gourmet Sicilian Sea Salt
• 1/4       teaspoon McCormick Chipotle Chili Pepper
• 4          eggs
• 1/2       cup milk
• 1/4       cup (1/2 stick) butter, melted
• 2          cans (14 3/4 ounces each) creamed corn
• 1          can (15 1/4 ounces) whole- kernel corn, drained
• nonstick cooking spray

1. Heat oven to 400° F. In small bowl, mix cornstarch, sugar, onions, mustard, sea salt and chili pepper until well blended; set aside.
2. In large bowl, lightly beat eggs. Stir in milk, butter and all corn. Gently stir in cornstarch mixture until well blended. Pour into 2 1/2-quart baking dish sprayed with nonstick cooking spray.
3. Bake 1 hour, or until set, stirring halfway through cooking. Let stand 10 minutes before serving.

Slow Cooker Red Wine Hot Chocolate

Prep time: 5 minutes
Cook time: 1 hour
Servings: 14

• 1          bottle (750 milliliters) red wine
• 8          cups whole milk
• 1          can (14 ounces) sweetened condensed milk
• 1          package (12 ounces) dark chocolate chips
• 1          teaspoon McCormick Ground Nutmeg
• 4          McCormick Cinnamon Sticks

1. Place all ingredients in slow cooker. Cover.
2. Cook 60-70 minutes on high, or until chocolate is melted and mixture is heated through, stirring every 15 minutes.
3. Reduce heat to low. Serve from slow cooker.

Pecan Pie Brie

Prep time: 5 minutes
Cook time: 12 minutes
Servings: 12

• 1/2       cup firmly packed brown sugar
• 1/2       teaspoon McCormick Ground Cinnamon
• 1/4       teaspoon salt
• 1/8       teaspoon McCormick Ground Nutmeg
• 3          tablespoons butter, divided
• 1          cup pecans, chopped
• 1/2       cup light corn syrup
• 2          tablespoons water
• 1          teaspoon McCormick Pure Vanilla Extract
• 1/2       teaspoon McCormick Rum Extract
• 1          wheel Brie cheese, warmed

1. In small bowl, mix brown sugar, cinnamon, salt and nutmeg until blended. Set aside.
2. In large skillet over medium heat, melt 2 tablespoons butter. Add pecans; toast 5-7 minutes, or until golden brown, stirring frequently. Reduce heat to low.
3. Stir remaining butter, corn syrup, water, vanilla extract, rum extract and brown sugar mixture into skillet. Cook and stir until butter is melted and mixture is heated through. Remove from heat. Mixture will thicken as it cools.
4. Spoon over warmed Brie.

Leftover Turkey Taco Crescent Ring

Prep time: 25 minutes
Cook time: 25 minutes
Servings: 10

• 1          package McCormick Original Taco Seasoning Mix, divided
• 2          tablespoons butter
• 1          cup finely chopped onion
• 2          cups shredded, cooked turkey
• 1          can (15 1/4 ounces) whole-kernel corn, drained
• 1          can (10 ounces) diced tomatoes and chilies, drained
• 1          garlic clove, minced
• 1          container (8 ounces) whipped cream cheese
• 2          cups shredded cheddar cheese, divided
• 2          packages (8 ounces each) refrigerated crescent dinner rolls

1. Heat oven to 375° F. Reserve 1 teaspoon taco seasoning mix in small bowl; set aside.
2. In medium saucepan over medium heat, melt butter. Add onion; cook and stir 3 minutes, or until tender. Add turkey, corn, tomatoes, garlic and remaining seasoning mix. Cook and stir 5 minutes. Remove from heat. Stir in cream cheese and 1 cup shredded cheese.
3. Unroll crescent roll dough on greased or parchment paper-lined baking pan. Separate into triangles. Arrange triangles to resemble sun with center open. Press dough where bottoms of triangles overlap. Spoon turkey mixture in ring where dough overlaps. Fold triangle points over filling, tucking into bottom layer to secure. Continue until entire ring is enclosed.
4. Bake 15 minutes, or until golden brown.
5. In bowl, stir remaining shredded cheese into reserved seasoning mix. Remove ring from oven. Sprinkle with cheese mixture. Bake 5 minutes longer, or until cheese is melted.
6. Serve with desired toppings, such as shredded lettuce, sour cream or guacamole.

Source: McCormick

(Family Features) If you’re trying to boost the nutrition of your meals and snacks, look no further than your refrigerator. Dairy products provide a powerful nutrition package that can help you meet your nutrient needs and achieve better health.

The most recent Dietary Guidelines for Americans affirm dairy’s important place in the diet with a recommendation that people ages 9 and older consume three servings of low-fat or fat-free dairy foods every day. With nine essential nutrients, milk, cheese and yogurt deliver a unique nutrition package superior to milk alternatives, such as almond or rice beverages, which are often fortified or fall short on these important nutrients.

During the hot summer months, when you don’t feel like spending much time in the kitchen, dairy products offer ease and convenience, as many are ready to use in recipes or round out a meal or snack. For a quick, easy and healthy snack this summer, put a fresh take on traditional pizza with this recipe that uses crescent rolls topped with cheeses and fresh seasonal veggies. Or turn up the heat on a classic beef burrito by adding warm pepper jack cheese and black beans.

Visit MidwestDairy.com to pledge Dairy 3 for Me, find additional recipes and learn more about how to unleash the power of dairy nutrition.

Summer Pizza Snack

Recipe courtesy of Cindy Heins, Heins Family Farms
Total time: 22 minutes
Servings: 12

• 1 tube (8 ounces) crescent rolls
• 1 tub (8 ounces) low-fat cream cheese
• 1/4 cup light mayonnaise
• 1/4 teaspoon garlic powder
• 1 cup shredded part-skim mozzarella cheese
• 3/4 cup sliced cherry tomatoes
• 1/2 cup sliced black olives
• 1/2 cup chopped broccoli florets
• 1/2 cup chopped cucumber

1. Heat oven to 375° F. In 9-by-13-inch baking pan, spread out crescent roll dough. Seal seams together to form one large rectangle across bottom of pan. Bake 10-12 minutes, or until lightly browned. Cool on rack.
2. In small bowl, mix together cream cheese, mayonnaise and garlic powder. Spread evenly over entire cooled crust. Top with mozzarella, tomatoes, olives, broccoli and cucumber. Cut into 12 squares and serve.

Beef Burrito with Pepper Jack Cheese and Black Beans

Total time: 9 minutes
Servings: 6

• 1/2 pound ground beef sirloin
• 2 teaspoons minced garlic
• 1 cup chunky salsa, divided
• 2 cups cooked brown or white rice
• 6 whole-wheat tortillas (9 inches each)
• 1 can (15 ounces) black beans, drained and rinsed
• 1 can (11 ounces) corn kernels, drained
• 2 cups shredded pepper jack cheese
• sliced green onion, including green tops

1. In medium, nonstick skillet, brown ground beef and garlic over medium heat (break beef mixture up into smaller chunks with spatula). Drain fat and stir in 1/2 cup salsa; set aside.
2. Spread 1/3 cup rice on center of tortilla, leaving 1/2-inch border. Scatter about 2 tablespoons beans and 1 1/2 tablespoons corn over rice. Spread 1/3 cup beef mixture and 1/4 cup cheese over corn. Top with 2 teaspoons salsa and a few slices green onion. Fold in two opposite edges of tortilla 1 inch each and roll up. Place seam-side down on microwave-safe dish.
3. Repeat with remaining tortillas. Place burritos in microwave oven and heat 1 minute, or until heated through. Serve with remaining salsa.

Source: Midwest Dairy Association