Preheat the oven to 350ºF. Line a baking sheet — a quarter sheet is the perfect size — with foil or parchment paper to prevent sticking.

As a time-shortcut, before you prepare the pretzels, get the butter melting: heat the butter in a small pan over low heat until melted, then turn off the heat. Do use low heat so you neither burn the butter nor let the liquids cook off.

Using a sharp paring knife, make a shallow cut down the center of the top of each pretzel bite. Avoid slicing all the way through (although all is not lost; read ahead).

Scoop a small amount of the cream cheese spread onto a small, thin spoon - like a cocktail spoon - or butter knife and carefully insert the cream cheese into the slot.* Place the filled bite in a large mixing bowl, and repeat with the remaining pretzels.

When the butter has melted, add about half of the ranch seasoning to the butter and whisk until thoroughly blended. Add the remaining and repeat. This helps the seasoning to be fully incorporated into the butter rather than clumping up.

Pour the seasoned butter over the pretzel bites in the bowl. Use a large serving spoon or flat spatula to gently fold the pretzel bites from the bottom of the bowl up to coat well with the butter.

Arrange the stuffed, butter coated pretzel bites cut side up on the baking sheet.

Optional: since the salt tends to fall off of the bites as you're handling them, you can sprinkle some flaked salt or pretzel over the bites.

Add big pinches of parmesan cheese to the top of each bite. Some will fall off; that's okay, just add more.

Bake for 15 minutes. Let cool to the touch and serve immediately, with or without dipping sauce.