Preheat the oven to 400°F. Mix the pepper, parsley, oregano, ham, and cheese in a bowl. Spread the tomato concentrate evenly over each pastry sheet, leaving a 2 cm margin around the edges. Uniformly spread the filling over the two pastry sheets. Roll the pastry inward to enclose the filling. Moisten the edge with a little water and fold it over the pastry to seal it. Cut each roll into 1 cm thick slices and place them on a greased baking sheet. Bake in the oven for about 30 minutes, or until the rolls are golden brown. Serve hot.