In a small bowl, dissolve the active dry yeast in warm water and let it sit for 5-10 minutes until frothy.
In a large mixing bowl, combine the flour and salt. Add the yeast mixture and olive oil, then mix until a dough forms.
Knead the dough on a lightly floured surface for about 8 minutes until smooth and elastic.
Place the dough in an oiled bowl, cover with a damp cloth, and let it rise in a warm place for about 1 hour or until doubled in size.
Preheat the oven to 400°F (200°C).
Divide the dough into 4 equal portions and roll each into a rectangle about 6×8 inches.
Place 2 slices of deli ham on one half of each rectangle, then add a generous handful of shredded mozzarella cheese and a spoonful of mild marinara sauce.
Fold the dough over the filling and seal the edges by pressing firmly, crimping if desired.
Place the hot pockets on a baking sheet lined with parchment paper.
Bake for 18-20 minutes or until the crust is golden brown and crispy.
Remove from oven and let cool slightly before serving with extra marinara sauce for dipping.