Dough(s) to hold moist oven dish contents I have a recipe at home that creates an oven dish with fairly moist contents (curry sauce, creme fraiche, cherries from a can). This specific recipe calls for ready-to-use croissant dough, which I use, and the recipe works fine.

At one point, I made this recipe with plain old puff pastry, and it turned into a soggy mess. Thus, I concluded that pre-made croissant dough is suitable for wettish oven dishes, and I've been able to use it as such. However, it has a slightly sweet innate flavor, which isn't always appropriate. 

Thus: what other dough(s) can be used to create oven dishes with fairly moist contents?
Canned biscuit dough might be a good neutral substitute (you'd have to roll/cut/tear it as appropriate), or just make your own equivalent (flour + butter + milk = tasty).