2 cups bacon ranch dressing
1 1/2 teaspoons Worcestershire sauce
1 tablespoon garlic powder
1 teaspoon onion salt
1 teaspoon baking soda
1 slice fresh celery, thinly sliced
3 tablespoons olive oil
4 teaspoons white sugar
1 (10 ounce) package frozen flash rice
1 green bell pepper, thinly sliced
2 small onions, thinly sliced
2 medium red bell peppers, split, cut into small wedges
2 medium tomatoes, diced
2 medium onions, diced
2 teaspoons prepared horseradish
ground black pepper to taste
1 cup shredded mozzarella cheese
In a medium bowl, mix 1 cup bacon ranch dressing, Worcestershire sauce, garlic powder, onion salt, baking soda and celery slice. Stir until evenly blended. Makes 6 to 8 servings.
Place 1 large pepper cracker in the center of each lettuce leaf. Spread 1/2 the bacon dressing mixture over the pepper. Repeat in the same order with the remaining 1 cup bacon seasoning mixture. Sprinkle the remaining 1/2 of marinade on top of cracker.
Layer half lettuce, cheese, two tomatoes and 1 onion slice over pepper and cracker mixture. Top with cheese portion of lettuce (reserving remaining cream and Mayo), roll up and seal edges. Transfer to serving platter.