Start by preparing the pepper shakchouka so that it has time to cool. Grill peppers and tomatoes in the oven. Then place them in a plastic bag and let cool. Remove the skin gently. Heat olive oil in a skillet. Add minced garlic and sauté until translucent. Add the chopped tomatoes in small pieces. Leave for a few moments. Then add the peppers cut into small pieces. Season with salt and pepper and add the paprika. Stir and cook uncovered until peppers are slightly melted. Let cool . Then unroll the puff pastry, spread the chakchouka on the moities of the dough then roll reserve in the fridge for 20 minutes, then cut in small rolls, arrange on a plate and bake at 180 ° C until you get a nice golden curl.