Filled breads face a common enemy: moisture from the filling that creates soggy, gummy layers. The solution is twofold. First, pat your filling ingredients dry with paper towels before assembly—vegetables release water during baking, and pre-draining reduces this significantly. Second, seal your edges firmly with egg wash to create a barrier that prevents filling from escaping and steam from penetrating the seams. Press edges together with purpose, and check for gaps before proofing. A well-sealed filled bread emerges golden and crisp, with distinct layers rather than a sodden middle.