Preheat the oven to 180˚C and line a baking tray with baking paper.
Lay the pastry sheets out on a flat surface
Remove the skin from the Dole pineapple, core then chop into small pieces. Use some paper towels to soak up excess juice.
Mix together the tomato paste,smoked paprika and garlic powder in a small bowl then spoon onto the pastry sheets, leaving an inch along the shortest edge.
Evenly spread the pineapple pieces and onion across the paste, then sprinkle the grated cheese over top.
Starting from the edge furthest from the empty edge, begin to roll the pastry sheets firmly. Push the final edge into the roll to seal
Slice each roll into 8 rounds, then place at least 3cm apart on the baking tray.
Bake in the oven for 12-15 minutes or until well puffed and beginning to look golden. Serve hot of the oven or store in a sealed container for 3-4 days.