Preheat your oven to 350°F (175°C). Slice the jalapeños in half lengthwise and remove the seeds and membranes.

In a mixing bowl, combine the Brie cheese, fresh blueberries, and blueberry jam until well incorporated but chunky.

Unroll the crescent roll dough, separate it into triangles, and fill each jalapeño half with the blueberry Brie mixture, wrapping it in dough.

Whisk one egg for an egg wash and brush the tops of the wrapped jalapeños before baking.

Chill the assembled poppers in the refrigerator for 10-15 minutes, then bake in the preheated oven for around 15 minutes until golden brown.

Remove from the oven, let cool slightly, and serve warm on a platter with optional balsamic glaze.