Preheat the oven to 375°F.
Lay the turkey slices flat on a work surface. Layer with the mozzarella, sweet capocollo, hot capocollo, pepperoni, prosciutto and cheddar. Roll up into roulades and pierce with a toothpick to hold their shape. You should have enough to make 8 roulades.
Place the roulades on a baking sheet and bake for 5 to 7 minutes, or until the cheese begins to melt.
In a large skillet, heat the oil over medium heat and add the garlic. Cook until golden, about 2 minutes.
Add the tomatoes and spinach and cook just until the spinach has wilted. Add the cooked gemelli and toss together, cooking 2 minutes more to warm the bucatini through.
Combine the marinara and alfredo sauces in a medium saucepan and cook over low heat until warmed completely through.
Divide the pasta among four plates. Place 2 roulades in the center of each plate atop the pasta. Drizzle equal amounts of the sauce over the roulades.
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