In a large mixing bowl, dissolve yeast in warm water, then add warm milk, olive oil, egg, salt, and honey. Stir well.

Add in 3 cups of flour, and stir until well-combined.

*Slowly add more flour, 1/4 cup at at time, until dough becomes soft manageable but is still quite soft. (We find that about 3 1/3 cups is about right.)

Knead the dough for a few minutes, then let it rise in the bowl, covered, for 30-60 minutes.

Preheat the oven to 400 F.

Punch down the dough, and divide it into 14 small balls.

Roll out each ball to a diameter of about 5 inches, then fill the centers with 3-4 tablespoons of ham, cheese, peas, and chopped bell peppers.

Fold up the hot pockets like little packages, then place them seam-down on a greased cookie sheet.

Brush the tops with an egg wash, if you like.

Bake at 400 F for about 14 minutes, or until the hot pockets are golden brown and no longer doughy.

Cool slightly before removing from the cookie sheet.