Line two 15x10x1 inch pans with foil. Spray very well with flour/butter spray.
In a saucepan, melt butter and stir in flour and pepper; will make a thick paste. Add milk all at once. Add yolks and stir. Cook until mixture is thick and bubbly, stirring constantly. Take off heat and cool.
Beat egg whites in a separate boil with 1/4 teaspoon of Cream of Tartar until stiff. Add one large spoonful of the stiff whites to the cooled yolk mixture. Then add yolks into the egg whites and fold together gently. Spread evenly into the prepared pan. Bake for 20 minutes.
Invert the souffle onto the second prepared pan. Carefully take bottom layer of the foil from the souffle. Spread 6 ounces of Deli Ham onto the souffle; then top with 6 slices of Provolone Cheese. Starting at short edge of the souffle, start rolling, lifting foil as you go. Place roll in a 9x13 casserole dish. May place covered in the refrigerator and bake later, or bake immediately in 375 degree oven for 40 minutes, covered. Garnish with Parsley Sauce if desired.
Parsley Sauce: Blend parsley springs, green onions, and dried basil in food processor; add whipping cream, corn starch and Dijon mustard and process for twenty seconds. Heat in pan until thick. Garnish on Souffle as desired.