I make a lot of monkey bread, as well as pizza and calzones. This looks like a great idea that I'll be trying out soon. Would adding traditional calzone ingredients like ricotta and (well-wrung) spinach, albeit mixed with mozzarella and parmesan, to the pull-apart pizza cause it to sog out, do you think? Are calzone fillings on a pizza just a stupid idea? (We love ricotta in this house beyond all reason.) Thanks!

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