Add the water to a bowl and stir in the yeast, honey, salt, and olive oil.
To a clean work surface pile the flour and make a well in the center.
Add a little of the yeast liquid and use your fingers to slowly incorporate flour. Add a little more liquid as it is absorbed by the flour until you get a nice dough ball. You may not use all the liquid - don't let the dough get too sticky!
Knead the dough for 5 minutes until smooth.
Lightly oil a bowl with a little olive oil and transfer the dough to the bowl.
Turn once to coat all sides with the oil. Cover the bowl and put the bowl in a warm area to rise until doubled in volume, about 40 minutes.
Punch down the dough and place it in a lightly-floured surface.
Divide the dough into 12 balls. Cover and allow to rest for 20 minutes.
Preheat oven to 325 degrees F and cover a large baking sheet with parchment paper.
Once the dough balls have rested, working on a floured surface, roll out one dough ball to a 4 1/2-inch round (about 1/8-inch thick).
Place half a teaspoon of sauce in the center and add 1 teaspoon cheese and a slice of ham, leaving a border.
Fold the dough in half over the filling and press to seal using your fingers or a fork.
Place on the parchment lined baking sheet and continue with the rest.
Before baking, brush the pastry with milk and brush marinara sauce onto the centers. Bake for 15 minutes until golden brown.
Remove from oven and let cool for 5 to 10 minutes before serving, or until they're cool enough to handle. Serve warm with extra marinara for dipping.