If there’s anything that was drilled into me growing up, it’s that I shouldn’t go anywhere as an adult empty-handed.

Few things give me anxiety — having to find a parking spot at a concert venue, all math-related things and trying to figure out what to take when I’ve been invited somewhere.

It’s not always easy to decide, either.

A bottle of wine or a cheese plate? Flowers? Something that’s kid-friendly?

Luckily food is a good chunk of culture in the Mahoning Valley.

I paired that with inspiration garnered during the early days of Pinterest for an incredible dish that have yet to let me down: mini pepperoni rolls.

These are one of my favorite no-fail party treats great for any time of year. After they’re cooked, they can be inhaled cold or reheated and still taste good.

According to legend by way of the internet, pepperoni rolls were a lunch for West Virginia coal miners made by their wives. Italian immigrants came up with them, and they were easy for the miners to eat while they were underground.

As much as my inner baker loves making dough, it’s a pain in the you-know-what to let it rise.

Somewhere along the way in my 20s, I learned an easy alternative: refrigerated croissants.

I’m talking about the croissant dough in the can that has to be “popped” open.

Add that to my list of things that give me anxiety. Nothing I do opens the package.

Twisting, tapping with a spoon, banging against the counter. Feel free to send me your tips on how you open those types of cans.

The portions of these pepperoni rolls are nice and small, too, and there’s no cutting them up before or at the event.

One of the best parts of any recipe is that I spice this up depending on my mood.

Do I want a little more Italian seasoning sprinkled on top, or do I want rosemary?

I’ve found that “painting” a little bit of melted butter adds not just calories, but a nice golden color to the top of the croissant, not to mention adhering the spices.

I get a little better quality pepperoni so as it bakes the rolls don’t get soggy from grease.

Then there’s deciding the best part: what kind of cheese?

String cheese is the best. Mozzarella is my favorite because it’s a classic. Jazzing up each roll with seasoning on top is how I keep it from getting boring.

This is an easy recipe in which substitutions can be delicious: Instead of pepperoni, try prosciutto or corned beef with Swiss cheese.

The only problem with this recipe is they go quick, so naturally I have to make enough to feed an army.

Next time you’re invited somewhere, help your “hostess with the mostest” and be the “guest with the best” appetizer.

Mini pepperoni rolls

1 can refrigerated croissants (8-count)

4 string cheese

24 pieces sliced pepperoni

2-3 tablespoons butter, melted

Spices

Preheat your oven and prepare a cooking sheet according to the directions on refrigerated croissant packaging.

Cut each portion of string cheese in half and set aside.

Open refrigerated croissants. Carefully unroll and separate dough triangles.

Lay one dough triangle on the working surface.

Arrange 3 slices of pepperoni.

Lay one piece of string cheese on the wide end of the triangle dough and roll toward the narrow end.

“Paint” butter on the top of each roll and sprinkle seasonings.

Bake according to directions on refrigerated croissant packaging (this may vary).

Cool for a few minutes then serve.

Share your favorite recipes and memories with Features Editor Ashley Fox at afox@tribtoday.com.