Add the water to a bowl and stir in the yeast, honey, salt and olive oil.

To a large bowl, surface add the flour and make a well in the center.

Add a little of the yeast liquid and use your fingers or fork 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 be 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.

Lightly flour your surface and turn out the dough. Divide the dough into half, then divide each of those in half balls. Continue this until you get 12 small balls of dough. Cover and allow to rest for 20 minutes.

Preheat oven to 325°F/165°C and cover a large baking sheet with parchment paper.

On a floured surface, roll out 1 ball to a 4 1/2 inch round, about 1/8 inch thick. Place half a teaspoon of marinara sauce in the center and add 1 teaspoon cheese and a slice of ham, leaving a border around the edge. 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 sauce onto the centers. Bake for 15 minutes until golden brown.