Roll out the pizza dough and measure the walls with a ruler and cut it out with a pizza cutter. I used this template. Side walls (2) 6” x 5”The front and back of the house walls are size 5”x 7”-7” is the top peak of the house.The roof (2 pieces) is 5”x 7”

Bake “walls” as directed but bake for about 3-4 minutes over the time allowed.

You will want to make sure they are strong enough to hold up. Allow walls (pizza dough) to cool completely before building the house.

Add cream cheese to a piping bag. Build the structure of the chalet on a cutting board, using the cream cheese as “glue”. You will do this just as you would a gingerbread house.

For the shingles take dry salami and cut it in half, then in half again so you will have 4 pieces. Repeat to make shingles.

Apply cream cheese to the roof in lines. Start at the bottom of the roof and add salami shingles. Repeat rows going all the way up, ensuring the top is completely covered.

Cut small thin slices of white cheddar cheese for the siding. Cover the sides of the house with cream cheese and apply the white cheddar cheese.

For the stone-looking front- Cover with cream cheese and add Asian Sesame Ginger Salad Topping to create a stone look. Any type of mixed cracker/nut mix will work well.

Add two Wheat Thins to the door. Apply Rosemary for a wreath at the top of the house.

Add the remaining cream cheese from the piping bag to the sides to create icicles.

Finely grated Parmesan cheese to the house for snow.

Decorate the remaining part of the cutting board however you choose. You can add more parmesan cheese to create snow, slice salami, and cheese to serve along with the Chalet.

You can even add cranberries and a cute little cream cheese snowman.Keep refrigerated and covered until ready to use. I would use within 24 hours for freshness.